Make Breakfast Syrup

[Steve Petrone]

OK. Out of syrup and want pancakes or waffles...need something sweet sticky and brown.
Just tried this:

1/2 cup sugar
1/4 cup water
1/4 cup corn syrup
2 tablespoons molasses
Dissolve sugar on medium heat, pull off heat add 1/2 teaspoon vanilla extract.

Not bad for off the top of my head...last minute syrup. Anybody have a better option?

 

[K Kruger]

Cooking down some fruit with a little added sugar and a tiny pinch of salt is what I usually do. The moisture that exudes combines with the sugar and a syrup is formed. I like it as is but it can be puréed for a smoother texture. If fruit supply is low adding water and upping the sugar a bit solves that.

If you have fruit available you could add that to your mix with the sugar at the beginning. Add just a bit of water at first (add more, if needed, after the fruit's juices combine with the sugar and a syrup is formed) and skip the corn syrup entirely. (If it is really necessary you can add it later.) A little molasses or raw agave syrup. A tiny pinch of salt will boost the fruit flavor.

You've gotten to be quite the adventurer in the kitchen, no?

 

[Steve Petrone]

It is my therapy. I appreciate your insights when I veer too far off course.

A fruit 'syrup' makes alot of sense-much more dynamic flavors than my molasses flavored one offered above.

 

[K Kruger]

Perhaps. But your syrup might be better when you wish the dynamics to occur between it and what you're pouring it on - a fresh fruit ice cream, say, fruit-studded pancakes, a pineapple napoleon, or even grilled spice-rubbed salmon or double-cut pork chops. Hmm?

 

[Steve Petrone]

Breakfast syrup is fine for an extra sugar rush over vanilla ice cream or frozen yogurt.

 

[CliffCarter]

Skip the molasses and add mapleine, instant maple syrup without the expense.

 

[Steve Petrone]

Cliff, from the posts I read online, you must have hit on many folks old favorite. Never heard of mapleine before.