My grandmother used to mix softened butter, brown sugar and raisins. She spread the mixture thickly on sliced bread and would let the mixture brown in a buttered iron skillet. She would sometimes fix this at breakfast.
I disnt know this was a thing. I was born and raised in Northren Michigan and have been using brown sugar and melted butter on my pancakes all my life! 😊 Never cared for maple syrup...especially the fake stuff. I do buy the real stuff for my grandkids though and its expensive.
I've never come across this before but it makes delicious sense! Sometimes for French toast, I've done something similar, but a bit more 'Bananas Foster' by dissolving yellow sugar in water, cooking until a bit thick, and then adding a bit of butter and vanilla, and a pinch of nutmeg or pumpkin pie spice. A really nice, simple toffee syrup.
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My mom used to make homemade syrup… I’d guess this is the recipe or close to it. My grandma used to take left over coffee to make syrup. Anyone ever have that?
I have friends who bring Maple Syrup back from Maine when they go in the summer. It is soooo good! We don't have maple available in my neck of the woods.
Years ago, I stayed with some friends here in Ky. They were from rural eastern Tennessee, and one morning she fixed chocolate sauce for our biscuits. I had never heard of that, but it was really good on those hot biscuits! Maybe I can suprise her with your pancake syrup recipe, I want to see the look on their faces when they try it! new sub here, thank you!!
Sugar stays 'good' almost indefinitely, but if you store this simple syrup (a syrup of just sugar and water) for any length of time, it's going to re-crystalize. You can head this off some by either adding a bit of acid (a bit of lemon juice or citric acid powder) or even some corn syrup or glucose syrup. The acid will interact with the sugar to invert it, allowing it to resist crystalizing and remain in a fluid state, and the corn or glucose syrup is already an invert sugar, so it'll make friends with the brown sugar crystals and encourage them to hold onto the water they're dissolved in and resist re-crystallization.
That microwave trick to soften brown sugar only really works if you put a cup of hot water next to the sugar in the microwave. The softness of brown sugar is dependent on its humidity, and microwaving it alone causes the water and sugar molecules to vibrate, which creates heat, and that heat actually drives even more moisture out of the sugar. Warming the sugar may make the sugar slightly easier to pack and measure very temporarily, but the best way to soften brown sugar is to hydrate it.
