Posted by: briellethefirst | March 18, 2017

Breakfast Syrup


Once upon a time I had guests and eggs and bread and we thought it would be lovely to have French toast. As I set the table I realized I was out of syrup. Guests were disappointed. No worries, I grabbed the hard brown sugar I couldn’t bake with and briefly took up space at the stove. They were skeptical, but upon trying it they decided they’d never buy syrup again (barring, of course, the real thing: maple syrup). So if you have brown sugar that’s too hard to bake with, don’t throw it out. Save it for pancake/waffle/French toast/fritters/etc. meals.

brown sugar and water

brown sugar and water

Put the brown sugar in a small saucepan. Add about 1/2 c water for every cup of sugar. Stir over medium heat until it dissolves and bring it just to a boil.

brown sugar and water

Stir to dissolve

Bring to a boil

Bring to a boil

Set aside to cool until the breakfast is ready. You don’t have to limit pancakes and such to breakfast, it’s just that that’s the most common meal at which these things are served.

Pour over French toast or whatever else you made and enjoy

Pour over French toast or whatever else you made and enjoy

Serve in a small pitcher/creamer or directly from the pan. You can store leftovers in a clean jar in the fridge for a few weeks.

If the syrup crystallizes, add a few spoonfuls of water, re-dissolve and bring just to a boil again, then use, cool and store.

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