Golden Caramel Syrup

I looked at this recipe in the Sophie Leavitt PennyPincher’s Cookbook and thought it looked interesting…that’s all.  Until I opened my brown sugar canister and found the brown sugar was completely dry and hard.  Then I got out my book and decided it was worth trying to see if I could save that sugar.   She recommended putting it in a squeeze bottle to put the syrup on the pancakes, French toast or waffles, not on the plate.  

She only cooked hers 10 minutes, but my husband likes a thicker syrup, and 30-45 minutes is better for us.  It’s darker than purchased Golden Syrup, because of the brown sugar.  I just let it cook while I was doing other things around the kitchen.

You don’t need to wait until you have hard brown sugar to make this!  My husband loved it and I liked it too.   I gave some to Myrna and she used it to bake an apple and raved about it!  

Whole Wheat French Toast with Golden Caramel Syrup  

                   

                              Golden Caramel Syrup

About 1 cup of syrup: 

6             ounces  brown sugar (1 cup) packed

  1           cups  water

Combine sugar and water in small saucepan.

Turn heat to medium low or low and cook about 30-45 minutes to form liquid syrup.  It should be at a slow simmer.  Stir occasionally.  It will thicken in the refrigerator.  After cooking store in fridge.

Makes about 3/4 to 1 cup.

To use 1 pound of brown sugar:                               

  16         ounces  brown sugar

  2 2/3    cups  water

Follow directions above.