I've always enjoyed waffles but disliked the prices for syrup. And by syrup I mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if anyone here had any success with making their own and cared to share?
I'm thinking of a simple syrup (sugar and water and heat are cheap) with some flavoring or is this as silly as buying my own raw cocoa beans to make chocolate?
recipes, suggestions, caveats & creative flames all welcome, Your Friend
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That website listed by this troll is nothing more then a bunch of lies and setup by another troll the website is full of nothing but lies and inaccurate and is nothing more then libel against me.
So you claim that all the data on this website is false?
I'm thinking of a simple syrup (sugar and water and heat are cheap) with some flavoring or is this as silly as buying my own raw cocoa beans to make chocolate?
Go for it. Fake maple syrup is flavoured with fenugreek, which is a wonderful flavouring and you can buy it for cheap at any south Asian market. Probably just as complex and interesting as actual maple. Toast the fenugreek first I would say. Let us know how it turns out.
I've always enjoyed waffles but disliked the prices for syrup. And by syrup I mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if anyone here had any success with making their own and cared to share?
I'm thinking of a simple syrup (sugar and water and heat are cheap) with some flavoring or is this as silly as buying my own raw cocoa beans to make chocolate?
Long ago and far away one would add "Mapleine" to corn syrup or a strong sugar syrup. -- -Barb, Mother Superior, HOSSSPoJ For your listening pleasure: http://www.am1500.com/pcast/80509.mp3 -- from the MN State Fair, 8-29-07
I've always enjoyed waffles but disliked the prices for syrup. And by syrup I mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if anyone here had any success with making their own and cared to share?
Quoted message said:
I'm thinking of a simple syrup (sugar and water and heat are cheap) with some flavoring or is this as silly as buying my own raw cocoa beans to make chocolate?
Long ago and far away one would add "Mapleine" to corn syrup or a strong sugar syrup.
What I do: Two to three parts Karo light corn syrup (I use a store brand equivalent), 1 part pure maple syrup. I don't need "buttery flavor" because I melt a lot of butter onto the pancakes or waffles first. If you'd prefer, you can make a simple syrup with sugar instead of the corn syrup. If you do, consider adding a bit of vanilla extract.
"yourfriend" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I've always enjoyed waffles but disliked the prices for syrup. And by syrup I mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if anyone here had any success with making their own and cared to share?
I'm thinking of a simple syrup (sugar and water and heat are cheap) with some flavoring or is this as silly as buying my own raw cocoa beans to make chocolate?
recipes, suggestions, caveats & creative flames all welcome, Your Friend
Quoted message said:
Quoted message said:
That website listed by this troll is nothing more then a bunch of lies and setup by another troll the website is full of nothing but lies and inaccurate and is nothing more then libel against me.
So you claim that all the data on this website is false?
I've always enjoyed waffles but disliked the prices for syrup. And by syrup I mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if anyone here had any success with making their own and cared to share?
I'm thinking of a simple syrup (sugar and water and heat are cheap) with some flavoring or is this as silly as buying my own raw cocoa beans to make chocolate?
I have never cared for the sugar syrups, give me a nice blackberry jam and some butter for the pancakes, or just butter and an egg "over easy" but i am one of those people who like PB&J pancakes. -- JL
I've always enjoyed waffles but disliked the prices for syrup. And by syrup I mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if anyone here had any success with making their own and cared to share?
Why not try real maple syrup? Chemical concoctions like Log Cabin are false economy, in that you may pay a little less but you get a lot less good taste. Real maple syrup, to our taste, is worth the price. fwiw, we use Trader Joe's pure maple syrup, grade B, from Canada.
otoh, we use syrup for (frequent) pancakes but berries and whipped cread for (rare)waffles .... -aem
Why not try real maple syrup? Chemical concoctions like Log Cabin are false economy, in that you may pay a little less but you get a lot less good taste. Real maple syrup, to our taste, is worth the price. fwiw, we use Trader Joe's pure maple syrup, grade B, from Canada.
I get my maple syup from a farm down the road. It costs me $16 per litre, and that lasts me almost a year. It doesn't break the bank, and there is no substitute for the real thing.
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otoh, we use syrup for (frequent) pancakes but berries and whipped cread for (rare)waffles .... -aem
What I do: Two to three parts Karo light corn syrup (I use a store brand equivalent), 1 part pure maple syrup.
That's sad. Desecrating pure food.
Sort of like adding grape juice to a good Merlot.
Only if you're fond of merlot. :-) -- -Barb, Mother Superior, HOSSSPoJ For your listening pleasure: http://www.am1500.com/pcast/80509.mp3 -- from the MN State Fair, 8-29-07
I've always enjoyed waffles but disliked the prices for syrup. And by syrup I mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if anyone here had any success with making their own and cared to share?
I'm thinking of a simple syrup (sugar and water and heat are cheap) with some flavoring or is this as silly as buying my own raw cocoa beans to make chocolate?
My mother-in-law makes this (usually with waffles instead of cornmeal pancakes) whenever all the kids and grandkids are home:
Cinnamon Cream Syrup 1 C sugar 1/2 C light corn syrup 1/4 C water 1/2 to 3/4 tsp cinnamon 1/2 C evaporated milk
Combine sugar, syrup, water, and cinnamon. bring to boil over medium heat stirring constantly. cook and stir 2 minutes more. remove from heat and cool for 5 minutes. stir in evaporated milk. serve warm with Cornmeal Pancakes. makes about 1 2/3 cups of syrup.
"yourfriend" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I've always enjoyed waffles but disliked the prices for syrup. And by syrup I mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if anyone here had any success with making their own and cared to share?
I'm thinking of a simple syrup (sugar and water and heat are cheap) with some flavoring or is this as silly as buying my own raw cocoa beans to make chocolate?
My parents used to make it by boiling brown sugar and water, then adding maple flavoring. Store leftovers in fridge.
Dave Smith <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
aem said:
Why not try real maple syrup? Chemical concoctions like Log Cabin are false economy, in that you may pay a little less but you get a lot less good taste. Real maple syrup, to our taste, is worth the price. fwiw, we use Trader Joe's pure maple syrup, grade B, from Canada.
I get my maple syup from a farm down the road. It costs me $16 per litre, and that lasts me almost a year. It doesn't break the bank, and there is no substitute for the real thing.
i get mine from my back yard. grade B is the *best* stuff for cooking/baking, but i prefer dark amber for pancakes & waffles... actually i *prefer* butter & powdered sugar, but i have maple syrup by the gallon, so i use it. lee
Why not try real maple syrup? Chemical concoctions like Log Cabin are false economy, in that you may pay a little less but you get a lot less good taste. Real maple syrup, to our taste, is worth the price. fwiw, we use Trader Joe's pure maple syrup, grade B, from Canada.
I get my maple syup from a farm down the road. It costs me $16 per litre, and that lasts me almost a year. It doesn't break the bank, and there is no substitute for the real thing.
Agree, and it has such strong flavor you only need a little. I buy the "B" grade because it is darker and stronger.
What I do: Two to three parts Karo light corn syrup (I use a store brand equivalent), 1 part pure maple syrup.
That's sad. Desecrating pure food.
Sort of like adding grape juice to a good Merlot.
Curiosity strikes...how expensive is "pancake syrup" anyhow? I'd have thought it'd be about the same price as corn or cane syrup $2-3 a pint.
Jessica
I was thinking the same thing. "Pancake syrup" is just HFCS and space additives. I don't buy it but I don't remember it being priced differently than corn syrup.
What I do: Two to three parts Karo light corn syrup (I use a store brand equivalent), 1 part pure maple syrup.
That's sad. Desecrating pure food.
I understand where you're coming from, but maple is a pretty intense flavor, and diluting it with a non-nasty sweet base, IMO, falls far short of desecration. Now, If I'd suggested combining it with Log Cabin or Mrs. Butterworth's, you'd be completely correct. This is not nasty: http://www.karosyrup.com/nutrition.asp You may be a person who doesn't like overly sweet stuff.
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Sort of like adding grape juice to a good Merlot.
Personally, I'd rather have the grapes that the Merlot was made from.
"Julie Bove" <[email hidden]> wrote in message news:_8ZEi.160$rw3.35@trndny04...
Quoted message said:
"yourfriend" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I've always enjoyed waffles but disliked the prices for syrup. And by syrup I mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if anyone here had any success with making their own and cared to share?
I'm thinking of a simple syrup (sugar and water and heat are cheap) with some flavoring or is this as silly as buying my own raw cocoa beans to make chocolate?
My parents used to make it by boiling brown sugar and water, then adding maple flavoring. Store leftovers in fridge.
My parents did the same. I think they may have used a mix of brown and white sugar, or maybe even all white sugar.
We went through quite a lot of syrup in my family. All four of us kids thought that if there wasn't enough syrup to float the pancakes, you didn't have enough.
One breakfast dish we used to have occasionally that I still fix for myself now and then is to take the cornbread left over from last night's dinner, reheat it, crumble into bowls, and serve with maple syrup. Brings back strong memories of my childhood.
