Brown Sugar Butter Syrup

Sometimes you're just ready for a change of pace, and sometimes necessity is the mother of invention. A couple of weeks ago I needed some syrup for breakfast. I was just wanting something a little different and was missing a couple of ingredients for my usual recipe, so I went to my good buddy, Google. I had a hankering for something made with brown sugar as opposed to white and eventually I landed here. While this syrup has a definite maple flavor, the brown sugar give it a kind of toffee-ish taste that's really good. I served it on German pancakes and will be making this again. It may have replaced the old recipe I've used for years. I'll trade it off with the Caramel Buttermilk syrup, which is also pretty deadly.

 

Brown Sugar Butter Syrup

• 2 cups brown sugar
• 1 cup water
• 1/2 cup butter
• 1 teaspoon maple and/or vanilla extract (I actually used both)

Combine the sugar and water in a medium size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.

Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Makes about 2 cups

 

 

Comments

[Eric Allan]

soooooooo gooooooood!!!!