This homemade pancake syrup is a rich caramel. Making homemade caramel syrup was an adventure, but I’m glad I made this recipe. It takes about 30 minutes total to make. I jumped into this blind, I’ve never made any candy or anything like this, but I figured with two ingredients, how hard can this be? I’ll tell you in the middle of making this I started to question what I was doing.
Things started out well. I put the 2 cups of sugar in a saucepan over medium heat and let it brown.
After I added the water, I had a small moment of panic. The pan started to steam and all the sugar immediately hardened. I thought I had ruined it. I don’t give up easily, so I grabbed a wooden spoon and started to break up the chunks of sugar. After the water got hot, the sugar melted and I was feeling confident again.
The boiling process took about 20 minutes before the mixture began to thicken. I didn’t stir it too often, just enough to make sure I wasn’t going to burn anything.
The end result was a gorgeous thick caramel syrup that tastes just like caramel candy. It yielded about 1 3/4 cups of syrup when it was done. I started to think, “Man this has got to be a lot of sugar.” So I looked it up. Two cups of sugar is 400 grams of sugar. I’ve estimated I got around 28 tablespoons out of making this, so each tablespoon of this caramel syrup has about 14 grams of sugar. I compared it to the cheap store brand I used to buy and for 2 tablespoons of that syrup, there are 33 grams of sugar. So I’m doing a little better coming in at 28 grams of sugar for the same amount of syrup. I wouldn’t feed this to my kids often, but I feel better about this syrup knowing there is no high fructose corn syrup.
The cost of the recipe came out to 37 cents total making each serving just under 3 cents. Compared to my store brand syrup, I save about 3 cents per serving.
Rich Caramel Syrup. Brown 2 small cups of granulated sugar; then add 1 pint of water; boil until syrup begin to drop thick from spoon. Syrup made this way does not go to sugar. – Mrs. E. H. Gephart, Route D, Box B. Richmond, Ind.
Printed in The Richmond Item on November 30, 1923
Homemade Caramel Syrup
- 2 cups Sugar
- 2 cups water
Heat the sugar in a pan over medium heat until it begins to melt and turn brown. Add the water and stir until the sugar is dissolved. Let the mixture boil until it turns thick, about 20 minutes.