Homemade Syrup Recipe

There’s something wonderfully nostalgic about the sweet and aromatic embrace of homemade syrup, and I can’t wait to drizzle this buttery vanilla goodness over a stack of warm pancakes. Let’s dive into a joyful syrup-making session that’ll have you feeling like a top-tier breakfast connoisseur!

I adore the sumptuous flavors of syrup made in my own kitchen, particularly when it brings together the deep, sweet flavors of brown and granulated sugars with a whisper of vanilla and butter. This syrup is the stuff of pancake perfection, adding a hint of indulgence with its lush texture and the sinfully irresistible flavor of the sugars not too far gone from caramel.

Ingredients

• Granulated Sugar: Pure carbohydrate; primary source of sweetness.
• Brown Sugar: Adds depth; contains molasses for a richer taste.
• Water: Essential liquid; dissolves sugars to create syrup texture.
• Butter: Provides richness; adds smooth mouthfeel to the syrup.
• Vanilla Extract: Aromatic; enhances flavor with warm vanilla notes.
• Salt: Balances sweetness; highlights other flavors in the syrup.

Ingredient Quantities

• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup water
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make this

1. In a medium saucepan, combine 1 cup of sugar that is not packed, 1 cup of brown sugar that is packed, and 1 cup of water.

2. Put the saucepan on medium heat and stir the mixture until completely dissolved are all the sugars.

3. Continuously stir the mixture and heat it until it reaches a gentle boil.

4. Lower the temperature to low and let the syrup bubble gently for 5 minutes, stirring often to ensure it doesn’t stick to the bottom of the pan or scorch.

5. Remove saucepan from warmth after 5-minute simmer.

6. In the heated syrup, add 1 tablespoon of butter and stir until completely melted and well combined.

7. Mix 1 teaspoon of vanilla extract and a pinch of salt into the syrup until they are completely combined.

8. Let the syrup cool a little, then pour it into a glass jar or bottle for storage.

9. Make certain that the container is tightly sealed and keep the syrup in the refrigerator.

10. Reheat the syrup if you like, and then serve it, to your great delight, with a stack of your favorite pancakes, waffles, or French toast.

Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Stirring spoon or spatula
5. Glass jar or bottle with a tight-fitting lid

FAQ

• Can I substitute the brown sugar with another type of sugar?Certainly, it is possible to substitute coconut sugar or granulated sugar in this recipe; however, be aware that this will yield a somewhat different flavor in the final product.
• How long can I store the syrup?The syrup can be kept in an airtight container in the fridge for as long as one month.
• Can I use margarine instead of butter?Margarine can be used, but it may change the taste and texture slightly.
• Is the vanilla extract necessary?The depth of flavor that the syrup has can be greatly enhanced by the optional vanilla extract, which adds a richness and another layer of taste.
• Can I make this syrup thinner or thicker?If you want the syrup to be thinner, add a little more water. If you want it to be thicker, simmer it for a longer time, allowing it to reduce further.
• Is the pinch of salt necessary?Salt balances sweetness and enhances overall flavor. Omit if preferred.
• Can I add other flavors to this syrup?Absolutely, you can give it extra flavor by infusing it with cinnamon sticks, maple extract, or other spices.

Homemade Syrup Recipe Substitutions and Variations

For sugar in granule form: Substitute coconut sugar or white cane sugar.
For tightly packed brown sugar: Replace with the same amount of coconut sugar, or add 1 tablespoon of molasses to 1 cup of granulated sugar.
For butter: Use margarine or a plant-based butter alternative.
Instead of using vanilla extract, try using almond extract or maple extract.
Use sea salt or kosher salt for salt.

Pro Tips

1. Control the Heat: When bringing the mixture to a boil, do so gradually. If heated too quickly, the syrup can crystallize. A slow, consistent rise in temperature helps ensure a smooth texture.