Problem with homemade pancake syrup

[TwoSocks]

My wife and I love waffles and French toast for breakfast, and she insists that we make our own pancake syrup. There's no question it is great stuff, but the problem is that after a couple weeks, much of the sugar crystalizes into a hard, solid disk in the bottom of the container I store it in. I'm wondering if this is normal, or if I need to find another recipe. Any input would be much appreciated.

[HeatherFeather]

I have never kept homemade pancake syrup for longer than a week. It has no preservatives in it, so it doesn't really last very long. I keep it in the fridge sealed in a plastic tub, then either let it come to room temp or gently heat it up before serving.

I agree that it tastes great!

[TwoSocks]

Hmmmm....maybe part of the problem is that my recipe makes almost a full quart for just the two of us. I'd think that chilling the syrup would encourage crystalization, but maybe your recipe uses much more corn syrup than mine? I'd be interested i the proportions of white to brown sugar to corn syrup (if any) your recipe uses.