Brown sugar and butter simmer together and create a caramel toffee flavored syrup like nothing you’ve ever tasted. This sauce is no substitute for maple syrup, maple syrup is it’s own bit of wonderful that nothing can replace. This syrup is awesome all by itself.
I drizzled this syrup over some Banana Nut Oatmeal last week and my boys liked it so much, they requested it on their oatmeal again the very next morning. I couldn’t resist making a batch of our favorite waffles for the last of the syrup. This is on par with our family’s beloved Waffle Sauce; it’s a completely different kind of deliciousness and I already love it.
When I saw Rebecca’s recipe for this syrup I was immediately taken back to childhood when my mom used to make a sugar syrup for our pancakes. This version, oh Mom forgive me, this version puts that one to shame times about 1000. This is one instance where butter not only makes it better, but it transforms the recipe into something that will take your breath away with its deliciousness. Your kitchen will smell amazing and you might even be left without words to describe it.
- 2 cups brown sugar
- 1 cup water
- 1/2 cup butter
- Optional: 1/4 teaspoon vanilla or maple extract
- 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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