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A warm, buttery, and rich homemade syrup that's incredibly easy to make. Ditch the store-bought stuff and drizzle this glorious brown sugar syrup over your favorite pancakes or waffles in just 10 minutes. It's the perfect finishing touch for a special breakfast.
In a medium saucepan, combine the packed light brown sugar, water, and pieces of unsalted butter. Place the pan over medium heat.
Bring the mixture to a gentle boil, stirring constantly until the sugar and butter have completely dissolved. You should not feel any sugar granules when stirring.
Once boiling, reduce the heat to low and let the syrup simmer for 5-7 minutes, stirring occasionally. The syrup will thicken slightly and should coat the back of a spoon. Watch carefully to prevent it from boiling over.
Remove the saucepan from the heat. Let it stand for 1-2 minutes, then carefully stir in the vanilla extract and salt until they are fully combined. This prevents the flavor from evaporating too quickly.
Allow the syrup to cool in the pan for at least 5 minutes before serving. It will continue to thicken as it cools. Serve warm over pancakes, waffles, or French toast.
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A warm, buttery, and rich homemade syrup that's incredibly easy to make. Ditch the store-bought stuff and drizzle this glorious brown sugar syrup over your favorite pancakes or waffles in just 10 minutes. It's the perfect finishing touch for a special breakfast.
This american recipe takes 10 minutes to prepare and yields 8 servings. At 156.92 calories per serving with 0.09g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Add 1/2 teaspoon of maple extract along with the vanilla for a classic maple-brown sugar flavor.
Add a cinnamon stick and 2 whole cloves to the saucepan while simmering. Remove the spices before serving for a warm, aromatic twist.
For an adult version, stir in 1 tablespoon of your favorite bourbon along with the vanilla extract for a rich, complex flavor.
Add the zest of half an orange during the simmering stage for a bright, citrusy note. Strain the syrup before serving if you prefer a smooth texture.
By making syrup at home, you avoid the artificial colors, flavors, and preservatives commonly found in commercial pancake syrups.
You have complete control over the quality of ingredients, such as using organic brown sugar or grass-fed butter, tailoring the recipe to your preferences.
This simple recipe uses basic pantry staples, helping you avoid the high-fructose corn syrup that is a primary ingredient in many popular store-bought brands.
One serving (1/4 cup) contains approximately 260-280 calories, primarily from the brown sugar and butter.
While delicious, this syrup is high in sugar and should be considered an indulgent treat. The main benefit of making it at home is that you control the ingredients and avoid the high-fructose corn syrup and artificial preservatives found in many store-bought versions.
Absolutely! Dark brown sugar contains more molasses, which will give the syrup a deeper, more robust flavor and a darker color.
A grainy texture usually occurs if the sugar crystals don't fully dissolve before the mixture comes to a boil. To prevent this, stir continuously over medium heat until you can no longer feel any sugar granules at the bottom of the pan.
For a thicker consistency, you can simmer the syrup for an additional 2-3 minutes. However, be mindful that the syrup thickens considerably as it cools, so it's easy to over-reduce it.
Store any leftovers in an airtight container or glass jar in the refrigerator for up to 3 weeks. It will solidify when cold; gently reheat it in the microwave or on the stovetop before serving.