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.]