Homemade pancake and waffle syrup

Introduce

Chef :

shimi

Homemade pancake and waffle syrup

I love this syrup I usually hate homemade syrup because it always comes out really runny and I like thick syrup like the kind u buy at the store but even though this syrup came out runny it was amazing

Ingredient

2 c

brown sugar

1 c

water

1/2 c

butter

1/4 teaspoon

vanilla extract or maple extract

1/4 teaspoon

salt

Cooking instructions

* Step 1

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.

* Step 2

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. Enjoy!

* Step 3

To reheat, remove the lid and microwave in 15 second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hotpad, swirl the jar every so often until the syrup has warmed.

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