Food for Thought: Homemade Maple Syrup

Friday, February 1, 2008

Homemade Maple Syrup

There's nothin' like hot homemade maple syrup. I don't even buy store bought syrup anymore. It just doesn't taste the same. This recipe is actually from my Mom.

Homemade Maple Syrup
2 cups sugar
1 cup water
3 tbsp brown sugar
1 tsp maple flavoring (I actually use vanilla and it's almost the same unless you really like that maple flavor)
Boil all ingredients. As soon as it comes to a full boil, remove from heat so it won't crystalize in the refrigerator. Keep in tupperware of sorts until you want some more and just microwave for a minute or two for more hot homemade syrup.

No comments :

Post a Comment

Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Friday, February 1, 2008

Homemade Maple Syrup

No comments :

Catagories

Favorite Links

Cooking secrets:

Contributors

Ratings by outbrain