Homemade Brown-Sugar Syrup (circa 1936)

Homemade Brown-Sugar Syrup (circa 1936)

Making pancakes only to discover you’ve run out of syrup or you don’t have enough of the store-bought syrup for everyone?  Not to worry.  Make your own syrup and either use it straight or add it to the rest of your store-bought pancake syrup.  Many people actually prefer Brown-Sugar Syrup to the maple-flavored corn syrup pancake syrup found in the stores.


2 cups water
3 ½ cups brown sugar, packed
1 tsp maple flavoring [Mapleine]


In a medium sauce pan, combine water and brown sugar together and stir with a whisk.  Bring to a boil over high heat.  Reduce the heat enough to keep the syrup at a medium boil for 2 minutes until all the sugar crystals are thoroughly dissolved.  Remove from the heat and let cool for a few minutes.  Then add the maple flavoring and whisk until thoroughly blended.  Makes about 1 quart of thin, yummy syrup.

[Note: If you like your syrup less sweet, then simply reduce the amount of sugar in the recipe to suit your own taste.]