2 years ago
Thursday, January 1, 2009
88. Vanilla-Brown Sugar Syrup (p. 646)
For almost as long as I can remember, "syrup" meant one thing ... Aunt Jemima. What can I say, it's good. But after listening to my wife tell me for the umpteenth time, "that's not real food," I switched to pure Vermont maple syrup. It's really all you need to make pancakes or French toast complete.
So, I'm sure you won't fault me when I say that the only reason I made this recipe* to go with my Baked French Toast was to check off another recipe toward The Project. But I'm glad I made it. It was easy and tasty. All I did was boil together some dark brown sugar, water and butter until it was thick and syrupy. At the very end, I added a bit of lemon juice and vanilla extract. The flavor of this syrup was good. Very sweet, with a subtle vanilla flavor (could have been stronger). The consistency was just right, too. I stirred the leftovers into plain oatmeal, and that was good, too.
Honestly, I don't think I'll make this again unless I'm having a pancake emergency (don't laugh, they happen) and don't have any Vermont maple syrup on hand.
Date Cooked: December 13, 2008
Degree of Difficulty: Easy