Some of you may not know, but I consider myself a syrup snob. Pure maple is the only way to go. I usually don't even like to think of what that other sticky stuff is made of. I think I posted this on my personal blog, but I once took my own heated syrup in an insulated mug to a church pancake breakfast. Only problem . . . pure maple syrup is incredibly expensive. I recently found out why--you have to boil down 40 gallons of maple sap to make 1 gallon of maple syrup. That just isn't a ratio that lends itself to good prices.
Here is a syrup recipe a good friend here in Iowa gave me. I think it is actually the first thing I have ever made with corn syrup. It definitely isn't the liquid gold that is maple syrup, but it is still pretty good and definitely cheap. My kids gobbled it up too. I doubled the recipe so as not to waste most of the can of evaporated milk.
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1 tsp cinnamon
Boil for 2 min. Let stand 5 min, then add:
1/2 c. evaporated milk
3 comments:
this sounds great katie, I am going to try it this week. How long can you store it in the fridge?
I have had ours in the fridge for a couple weeks now and it seems to still be good. I think corn syrup is kind of like one of those non-food items that lasts a really long time.
katie, i'm totally a syrup snob, horrid prices and all. love the pure stuff.
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