jav8106@ritvax.isc.rit.edu (Doctor FORTRAN) (01/16/91)
In article <1991Jan15.155108.2380@mthvax.cs.miami.edu>, marthab@milton.u.washington.edu (Martha Burns) writes...
-Does anyone have a simple recipe for pancake and waffle syrup? I am
-seeking a recipe which produces a rich, although not too thick, dark
-brown syrup.
Here is one my Grandfather uses. He doesn't measure anything, so the
quantities are only approximate. :-)
1 Cup Water (the softer the better)
3 Cups Good Old White Refined Sugar
0.25 Cups Corn Syrup
Boil water and add sugar. Stir continuously until completely dissolved.
Take off heat and add corn syrup. (The corn syrup is used to prevent
crystals, >8-) you want syrup and not fudge.)
If you have difficulty getting all the sugar in solution, add some more
water. If your syrup isn't thick enough for your taste, boil again and
add more.
Variations: Add 2 tablespoons of Molasses. Add Imitation Maple Extract
to taste (strengths vary). Substitute brown sugar for white sugar
(although white refined sugar is actually brown sugar with the molasses
removed, so this is essentially the same as the first variation).
Grenedine may be made by adding Citric Acid and Red food dye; make a
thinner mixture. For Old Fashioneds (does anybody drink those anymore?)
and other bar drinks, make a thinner mixture and add 0.5 tsp of Vanilla
Extract.
Cleanup: You can clean up your spoons, saucepans, etc., by simply
boiling some water. Voila! - the mess dissolves. Warm water on a sponge
is great for spills, spatters, the occasional boilover (I _did_ say
stir continuously, didn't I?) and the like.