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Maple Vanilla Cinnamon Buttery Syrup
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| Easy to remember... everything is by two's. We don't buy pancake syrup anylonger. My youngest son has a food allergy to high fructose corn syrup (probably all corn products/byproducts.) This doesn't make him react. | |
| 2 c. | white sugar |
| 2 c | brown sugar |
| 2 c | water |
| 2 tsp | maple |
| 2 tsp. | vanilla extract |
| 2 tsp. | cinnamon |
| 1 stick | butter, cut into about four chunks |
In a saucepan combine the sugars and the water. Heat on medium until all the sugars are dissolved. Once dissolved, add extracts and cinnamon. Stir until combined and heat for about 1 minute longer. Remove from heat, add butter stir til butter melts. Serve hot.
I keep this in a mason jar in the fridge. Before starting pancake/waffle batter, reheat in the jar (without lid) in a saucepan, set in cold water. Turn heat to medium high, and wait for butter to re-melt, and syrup to be hot. Use a gravy ladle to serve.
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