As I was doing the food prep for tonight’s party, it occurred to me that having buttermilk pancakes for Saturday morning breakfast means that I need to have syrup. I have syrup, very expensive and delicious Grade B maple syrup from New York State. We use this syrup judiciously; only adults are allowed to pour it.
Then it occurred to me, Did I want to pour syrup over the pancakes for all those children? Come to think of it, Did I want them to eat my precious maple syrup? The answer was a resounding NO! No, no, no, no, no.
So I made a brown sugar syrup. I don’t care if this syrup goes to waste, and I don’t care if they decide to guzzle the stuff. The kids are going back to their parents immediately afterwards and can unleash their sugar high in their respective homes. Parents, you’re welcome.
I will, however, be watching my children’s syrup-pouring abilities like a hawk. I’m not a total glutton for punishment, and I know we’re in for a couple rough days as it is—syrup by the spoonful might put us all over the edge. (I’m already thinking along the lines of detox meals.)
Brown Sugar Syrup
Adapted from my Aunt Valerie’s recipe
We use this syrup other times, too, not just when we’re feeding the masses. It’s a decent alternative to other syrups, though it can’t hold a candle to real maple syrup, of course.
It’s on the runny side; a little goes a long way. (Updated on April 9, 2010: Just made more of this syrup this morning. While the sugar water was coming to a boil, I dissolved two tablespoons of Therm Flo with a little bit of water in a small bowl. Then I stirred the milky-smooth paste into the boiling liquid and proceeded as normal. The result was a slightly thicker syrup, more along the lines of a maple syrup. I like it this way, so I’m adding the changes into the recipe.)
3 cups white sugar
½ cup packed dark brown sugar
3 cups water
2 tablespoons Therm Flo
1/3 teaspoon maple extract
2/3 teaspoon vanilla extract
Combine the water and sugars in a saucepan and bring to a boil.
In a small bowl, combine the Therm Flo with a couple tablespoons of water. Stir the paste into the boiling liquid.
Simmer the syrup for 10-30 minutes (no need to stir) before removing the sauce pan from the heat and allowing it to cool for a bit. Add the flavorings and stir to combine. Pour the syrup into a jar, cap with a lid, and store in the refrigerator.
Yield: One quart
PS. It’s raining. Did you hear me? IT’S RAINING!!!
I thought I was mentally prepared for this turn of events, but as I sit here in a darkened house, the rain pounding down, the wind whipping the leaves off the trees, the concrete porch turning slick with water, I’m not so sure. In fact, I feel like crying. I wish Mr. Handsome would hurry up and get home so I could boo-hoo and whine to somebody…
Nope, no truck in the driveway yet. You’ll have to suffice. Boo-hoo. Sob. Moan and groan. Whine. Sniffle.
About One Year Ago: Love, The Tooth Fairy. A bit out of order time-wise, but appropriate considering that today my first baby turns ten.