Directions: |
Directions:1. Mix brown sugar, water and vanilla in saucepan and bring to a very gentle boil for 3 minutes. Do not cover and stir frequently. The goal you need to be looking for the thread stage when boiling the brown sugar so do not allow the temperature to go above 200 degrees F. (93 degrees Celsius).
2. HELPFUL HINTS: You do not need a candy thermometer to make this recipe but you cannot be distracted and forget about the 3-minute time simmer very gentle boil time limit or you will end up with a delicious molasses hard candy instead of syrup.
3. You are looking for a medium simmer with some bubbles for 3 minutes, not a full hard boil. (If you have an electric burner this may require you to pull your pan slightly off the burner to get the right heat)
4. If you use a candy thermometer, do not let the temperature get above 200º F during the 3 minutes. Cooking below the 200º F temperature, there is still a lot of liquid so you will have a syrup instead of hard candy. To confirm you are doing it right, if you do not have a candy thermometer, drop a little of this syrup into cold water to cool, it should form a liquid thread that will not ball up.
5. If your temperature is going up too high, just pull off the burner for a couple of seconds to bring the temperature back down and then adjust your heat.
6. Remove your syrup from burner and allow to cool. The syrup will thicken upon cooling. Do not allow the syrup to boil vigorously or leave on longer or your will have hard candy. If after 10 minutes of cooling your syrup is still not thick enough, then reboil for another 30 seconds to a minute. (If you want a buttery syrup, you can add a dab of butter after your remove your syrup from the heat and stir)
7. Serve your Better than Mrs. Butterworth’s Pancake Syrup immediately over pancakes, ice cream or other desserts.
8. Your Better Than Mrs. Butterworth's Pancake Syrup with crystallize when it cools and it does not have any corn syrup. You will need to reheat any leftovers in the microwave for about 20-30 seconds or until the crystals dissolve before use.
9. If you do not want to worry about having to reheat your syrup to use each time, then stir in 1 tablespoon of corn syrup after cooking your syrup.
10. If you love an extra buttery taste, you can feel free to add a dollop of butter after you pull the syrup off the heat to melt.
11. You can keep your leftover syrup in the refrigerator for up to a month in a sealed container. Remember it will crystallize so you will have to reheat before use. |
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