A couple of weeks ago I hosted a brunch on a somewhat impromptu basis. I didn’t realize until I already had a half a platter of pancakes made and a quiche in the oven that I had not much more than a thimbleful of maple syrup left, and while I had a bit of honey, I really didn’t feel like it was enough for six adults to slather on pancakes. Also, pancakes without syrup is just no. So I called on my friend Google, and found this recipe, which I decided, with fingers crossed, to try.
The results were oh-my-god good. Mary Younkin says in her post (which she adapted from Foodie with Family) that it doesn’t replace REAL maple syrup, and that’s true, but my husband might argue that, especially with the price point of the real thing these days. Of course, me being me, I tweaked this recipe, but I think my tweak really made it sing. The orange flavoring adds a citrus element to the caramel syrup that makes this somehow far less sweet and more nuanced than you anticipate.
The recipe makes a fair amount (about 2 cups, or a Mason Jar and a bit), and we actually used it all before it went off, which surprised me. It takes only minutes to make, so we are keeping some of this around for – well, all of the things. It’s good on pancakes and waffles, it is good in oatmeal, and honestly, drizzle it on some ice cream or in a strawberry galette and you won’t regret it.
So how did it go over at my brunch? I think everyone was a bit skeptical at first, and the proper real maple syrup was finished off quickly. But then the first brave soul tried it, and then we all did, and we all proclaimed we thought it delicious. And since they asked me for the recipe (which is when you know you’ve scored with your dish right?), I thought you might too.
Let me know what you think?
2 cups brown sugar
1 cup water
1/2 cup butter
2 teaspoons to 1 tablespoon of Orange Flavoring or Grand Marnier (this depends on how much orange flavor you like. I use 2 tsp for my basic recipe for topping things like pancakes and waffles)
1. Combine the sugar and water in a medium size saucepan.
2. Bring to a boil, stirring until the sugar has dissolved.
3. Lower the heat to medium and allow the mixture to boil for 4 minutes.
4. Add the butter and stir until the butter has dissolved.
5. Remove from the heat and add the extract if desired.
Allow to cool slightly before pouring into a glass or metal storage container.
A film of butter will form over the top once it has been chilled. Before serving again, pop the syrup in the microwave for 10 seconds or so, stir, and repeat if necessary. Serve warm! Because who doesn’t like warm syrup?