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: 1cup / 250 ml
Author: Mary Gillespie
1/4cup/ 60 ml buttersee note
1/4cup/ 60 ml brown sugar
1/2teaspoon/ 2.5 ml vanilla
1cup/ 250 ml apple juice or cider
2tablespoons/ 30 ml whipping cream
1/2teaspoon/ 2.5 ml cornstarch
1teaspoon/ 5 ml cold water
Place butter and brown sugar in small saucepan and heat over medium heat until the butter is melted.
Cook for 3-5 minutes, stirring frequently, until the mixture has thickened slightly and is a deeper brown color.
Add the vanilla and stir until mixed.
Stir in the apple juice or cider and bring to a simmer. Simmer for 5 minutes to concentrate the flavour.
Add the whipping cream and bring back to a simmer. Simmer for 1 minute.
Mix the cornstarch and water together in a small bowl, then add to the syrup pot.
Bring mixture back to a simmer and cook for 1-2 minutes longer.
Remove pan from heat.
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.
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.