I’ve seriously been neglecting this blog, apparently. I started a new one, which you may find amusing:
Anyway, I made some syrups because I remembered helping my Mom making pancake syrup when I was a kid, and for the life of me I couldn’t remember why I wasn’t doing that. Sure, it’s not “real” maple syrup, but hey, it’s better than most of the stuff in the store, and a load cheaper. It doesn’t have any corn syrup, and the debate on that issue notwithstanding, at least if my friend who’s allergic to corn and corn products comes over, she can have some pancakes and syrup.
- save glass jars from other products (salsa, spaghetti sauce, etc.) and reuse them**
- use clean wine bottles and some pourers with hinged lids or syrup pumps
- oil bottles with pourer
- plastic condiment bottles (the squeeze kind you might put ketchup in, I’ve found these at dollar stores, big box stores or restaurant supply stores)
- Syrup dispensers with handles
I generally prefer something you can close or cap, since you’ll be storing these in the fridge and they can pick up smells from other foods.
**To clean and get the smell out of glass jars, follow these instructions.
1 c water
1 c white granulated sugar
1 c brown sugar
1 tsp maple extract
1/2 tsp vanilla extract (optional)
1/2 tsp butter extract (optional)
In a saucepan, boil the water, then add the sugars and stir until dissolved. Remove from heat and stir in the flavoring(s). Let cool and store in refrigerator.
Homemade simple syrup:
(for flavored coffees, hot chocolates, etc.)
1 c water
2 c white granulated sugar
1 tsp flavored extract (peppermint, vanilla, almond, hazelnut, etc.)
In a saucepan, boil the water, then add the sugar and stir until dissolved. Remove from heat and stir in the flavoring. Let cool and store in refrigerator.
Homemade chocolate syrup:
(straight up stolen from Pennies on a Platter)
1 cup water
1/2 cup unsweetened cocoa powder
2 cups sugar
Pinch of salt
¼ teaspoon vanilla
Combine the water and cocoa powder in a medium saucepan. Heat over medium while stirring to dissolve the cocoa. Stir in the sugar until dissolved. Bring to a boil and heat for 3 minutes, watching carefully to avoid boiling over. (Turn down the heat, if necessary.) Remove from the heat and mix in the salt and vanilla. Let set to cool. Use a funnel to pour into a clean glass jar with a tight fitting lid. Store in the refrigerator for up to two months.
- Give this your full attention. It only takes 10 minutes, so no walking away, lest you potentially have a burned, boiled-over chocolate disaster.
- Use a whisk and keep whisking throughout or you’ll get scorched chocolate.
- Be very careful with doing this on an electric stove. I have gas but I imagine you wouldn’t want to do more than med to med-high heat, since it doesn’t respond as fast and when it starts boiling it GOES.