Delicious, fast and easy. Your guests will never guess you made it from scratch.
Nothing beats a fresh, warm syrup on your pancakes or waffles. The vanilla flavour is a nice change from maple.
corn syrup (light or dark)
regular granulated sugar
cream, half and half, or evaporated milk
In a sauce pan, combine equal amounts of corn syrup and sugar. Whisk together. You should have a fairly thick solution.
Add enough cream, half and half or evaporated milk to the mix to make it the consistency of pancake syrup or slightly thicker.
Cook over medium heat, stirring constantly until all the sugar has dissolved. It does not have to boil.
Remove from heat and add vanilla flavour to taste.
Serve the syrup warm then store the remainder in a sealed container in the fridge. The syrup is just as good cold.
Published in: Cooking