5 pounds brown sugar
88 ounces granulated sugar
1 cup corn syrup
2 1/2 quarts water
4 ounces margarine
Yield: 2 gallons
Combine all ingredients. Stir and heat until sugar is dissolved.
Notes: Serve warm or cold on pancakes, fritters, or waffles.
1/2 tsp maple flavoring may be added.
VARIATION:
Blueberry Syrup. Combine 1 1/2 qt water, 12 oz granulated sugar, 1 tsp salt, and 1/3 cup lemon juice. Heat to boiling. Mix 4 oz waxy maize starch and 1 1/2 cups cold water to make a paste. Add slowly to sugar mixture, stirring constantly. Cook until thickened and clear. Fold in 3 lb 8 oz individually quick frozen (IQF) blueberries. Serve warm over pancakes, French toast, or ice cream.
88 ounces granulated sugar
1 cup corn syrup
2 1/2 quarts water
4 ounces margarine
Yield: 2 gallons
Combine all ingredients. Stir and heat until sugar is dissolved.
Notes: Serve warm or cold on pancakes, fritters, or waffles.
1/2 tsp maple flavoring may be added.
VARIATION:
Blueberry Syrup. Combine 1 1/2 qt water, 12 oz granulated sugar, 1 tsp salt, and 1/3 cup lemon juice. Heat to boiling. Mix 4 oz waxy maize starch and 1 1/2 cups cold water to make a paste. Add slowly to sugar mixture, stirring constantly. Cook until thickened and clear. Fold in 3 lb 8 oz individually quick frozen (IQF) blueberries. Serve warm over pancakes, French toast, or ice cream.
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