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Home » Breakfast

Published: Nov 13, 2012 · Updated: Sep 24, 2021 by Carole Jones · 3 Comments

Homemade Syrup

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My hubby travels a lot.  Really a lot.  I try not to complain about it too much because his absence means his consulting business is doing well.  He opened his own business over four years ago and the first 18 months was painful.  I will take him being gone anytime over silently watching our savings be devoured as he waited for new contracts.
 
Since he is gone so much, I serve a lot of breakfast foods for dinner.  My kids really enjoy it, and I enjoy the quick prep times.
 
My kiddos do have a couple stipulations however when it comes to the whole breakfast/dinner switcheroo:
 
  1. All pancakes and waffles must be made from scratch.  No Krusteaz mix allowed.
  2. Homemade syrup is the only way to go.
Homemade Syrup

I can’t blame them for either of those points.  While there are a few decent mixes for pancakes and waffles, there is no substitute for a scratch recipe.  I have many of them and was surprised that I have only posted these three on my blog so far.  I will have to share all my others soon!

There is not one member of our family that prefers store-bought syrup to this stuff.  I always have a batch of it in my cupboard.  Always.  If we are being extra-indulgent with our toppings though, we break out the buttermilk syrup, this syrup, whipped cream, fresh strawberries, chocolate chips and some sauteed cinnamon-sugar apples.  Mix and match them however you want on top of your pancake/waffle.  Heaven!

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Homemade Syrup

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  • Yield: 2 cups 1x

Ingredients

Scale
  • 2 C white sugar
  • 1 C water
  • 1 1/4 tsp maple flavoring

Instructions

1.  In a medium saucepan, measure out the sugar.  Add the water, but do not mix together!!!  Bring to a boil over high heat and again, do not mix or even swirl!!!  Allow to boil for one minute, then remove from the heat.  Stir in the maple flavoring and serve.  Can be stored at room temperature in an airtight container for 1 month.

Notes

Note:  Why not stir until it is finished?  Because once your syrup cools to room temperature, you will have sugar crystals that form in the syrup.  Leave it alone and you will have a smmmooooottthhhhh result 🙂

  • Author: Carole

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 90
  • Sugar: 24g
  • Sodium: 1mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

 

 

Categories: Breakfast Tags: Gluten Free, Pancakes

Filed Under: Breakfast
3 Comments
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Reader Interactions

Comments

  1. Susan says

    November 14, 2012 at 2:48 am

    Just wanted to wish you a happy Birthday !!!

    Susan
    myhookandI.blogspot.com

    Reply
  2. lindseykelly says

    November 26, 2012 at 2:27 am

    i read three years of your posts today and pinned a bunch of recipes, I think we have similar tastes 🙂

    Also I’m pregnant with my first and just saw your ice cream with pickles post (2009), i’ve been craving chocolate ice cream with bacon crumbled on top…

    Reply
  3. Anonymous says

    August 31, 2013 at 6:31 pm

    Thanks so much for sharing this recipe. I use it all the time now and my family loves it. It’s so much better than the thick, overly sweet stuff you can buy at the store.

    Reply

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