Homemade Pancake Syrup Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
5 ounces water
9 ounces granulated sugar
1 3/4 ounce light brown sugar
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon cream of tartar
Scant 1/4 teaspoon baking soda
2 ounces water
1/4 ounce unsalted butter
1/4 teaspoon vanilla extract
Directions
Combine water, sugar, brown sugar, salt, and cream of tartar in a 1-quart stainless steel pot. Place over medium heat and stir with a fork until bubbling hard around the edges, about 5 minutes. With a damp pastry brush, wipe all around the sides of the pot to wash down any visible sugar crystals. Clip a digital thermometer to the pot and cook the amber syrup until it registers 234 degrees F, about 8 minutes. Immediately stir in the baking soda with a heat-resistant spatula , followed by the remaining portion of water. Continue cooking until the syrup returns to 234 degrees F, about 2 minutes longer. Pour into a Pyrex measuring cup to halt cooking, then stir in butter and vanilla. Cool to a safe eating temperature, about 100 degrees F, and serve. Cover leftovers as soon as possible to prevent syrup from forming a skin and refrigerate up to 3 months in an airtight container.