Delicious Homemade Pancake Syrup (Fat Free)
Recipe: #7863
November 28, 2011
Categories: 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Brunch, Fat Free, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Sugar, more
"I have made this many times and I can tell you that you may never buy store bought again after you make this! This will keep in the refrigerator for up to one month, serve this warm or cold, it's great on pancakes, French toast and waffles!"
Ingredients
Nutritional
- Serving Size: 1 (56.1 g)
- Calories 99.3
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 35.1 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 0.4 g
- Sugars - 24.6 g
- Protein - 0.1 g
- Calcium - 1.7 mg
- Iron - 0.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a medium saucepan bring both sugars, water, corn syrup and pinch salt to a boil over medium heat; then boil for 7 minutes or until slightly thickened. Remove from heat then stir in maple extract. Let cool for about 20 minutes (the mixture will thicken more as it cools).
Step 2
Serve warm, room temperature or cold. Store covered tightly in a glass jar in refrigerator.
Tips
No special items needed.