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Apple Caramel Pancake Syrup
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Apple Caramel Pancake Syrup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
This syrup goes well over pancakes and waffles and will keep in the fridge for up to a week. The recipe can be doubled easily.
Servings: 1 cup / 250 ml
Author: Mary Gillespie
Ingredients
  • 1/4 cup / 60 ml butter see note
  • 1/4 cup / 60 ml brown sugar
  • 1/2 teaspoon / 2.5 ml vanilla
  • 1 cup / 250 ml apple juice or cider
  • 2 tablespoons / 30 ml whipping cream
  • 1/2 teaspoon / 2.5 ml cornstarch
  • 1 teaspoon / 5 ml cold water
Instructions
  1. Place butter and brown sugar in small saucepan and heat over medium heat until the butter is melted.
  2. Cook for 3-5 minutes, stirring frequently, until the mixture has thickened slightly and is a deeper brown color.
  3. Add the vanilla and stir until mixed.
  4. Stir in the apple juice or cider and bring to a simmer. Simmer for 5 minutes to concentrate the flavour.
  5. Add the whipping cream and bring back to a simmer. Simmer for 1 minute.
  6. Mix the cornstarch and water together in a small bowl, then add to the syrup pot.
  7. Bring mixture back to a simmer and cook for 1-2 minutes longer.
  8. Remove pan from heat.
  9. If not using immediately, let it cool then store in a jar in the fridge for up to one week. It will thicken and solidify as it cools, but will thin out when it is reheated. Stir or shake after reheating.
Recipe Notes

I use salted butter in this recipe. If you are using unsalted butter, add 1/4 teaspoon of salt when you are melting the butter and brown sugar.