Buttery Brown Sugar Syrup Food
BROWN SUGAR SYRUP WITH CINNAMON
A simple little recipe for when you get caught without any syrup for your pancakes or even over some ice cream.
Provided by Chuck in Killbuck
Categories Sauces
Time 10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In a medium sauce pan, add brown sugar and water and bring to a boil.
- Stir constantly for about 3 minutes and reduce heat to low.
- Keep stirring until all sugar has dissolved.
- Remove from heat and stir in flavoring.
- If using cinnamon, add to dry brown sugar before adding liquid.
- Allow to cool before using.
BROWN SUGAR SYRUP (GLAZE)
Make and share this Brown Sugar Syrup (Glaze) recipe from Food.com.
Provided by Vseward Chef-V
Categories Sauces
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat the butter in a heavy saucepan over medium heat.
- Stir in the molasses, brown sugar and vanilla.
- Serve warm.
Nutrition Facts : Calories 302.7, Fat 18.4, SaturatedFat 11.7, Cholesterol 48.8, Sodium 174.7, Carbohydrate 34.5, Sugar 31, Protein 0.2
BROWN SUGAR VANILLA RAISIN (OR NUT) SYRUP:
This is a most awesome syrup for drizzling on sweet buns, pancakes, ice cream, crepes, you name it! Between the buttery brown sugar goodness, the lick of madagascar vanilla paste, and kiss of cinnamon, this is truely delicious!
Provided by Katzen
Categories Sauces
Time 7m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer (at low boil) together butter, water, brown sugar, cinnamon, and raisins for 1 minute. Stir in vanila bean paste.
- Enjoy!
Nutrition Facts : Calories 295.5, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 98.5, Carbohydrate 50.4, Fiber 0.9, Sugar 46, Protein 0.8
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BROWN SUGAR BUTTER PANCAKE SYRUP - PANTRY FRIENDLY
From foodiewithfamily.com
5/5 (34)Total Time 15 minsServings 12Calories 140 per serving
- Stir the water and brown sugar together in a heavy-bottomed 2 to 2 1/2 quart saucepan with high sides. Place the pan over medium high heat and stir until the sugar is melted and the mixture comes to a boil. Lower the heat to medium and allow it to boil for 4 minutes. When the time is up, gently drop one pat of butter into the mixture and stir until the butter is melted completely. Repeat the process with one pat of butter at a time, until all the butter has been melted and incorporated. Remove the pan from the heat. If using the extract, add it and stir it in now. Take care, as it will bubble up enthusiastically.
- Let the syrup stand in the pan for five minutes before pouring into a heat-proof pitcher (for immediate use) or into a clean canning jar (for longer storage.) Serve warm to hot. Store leftover syrup in a tightly closed canning jar in the refrigerator for up to a month.
- Remove the lid from the jar and microwave in 15 second bursts, stirring after each burst, OR place the jar, still lidded, on a folded dishcloth in a saucepan with simmering water, using an oven mitt or canning tongs to lift and swirl the jar from time to time until it flows freely and is warm through.
BROWN SUGAR BUTTER SYRUP - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.8/5 (172)Calories 207 per servingCategory Breakfast, Condiment
- 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.
- 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!
- * 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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