Monday, January 17, 2011

Butter-rum syrup

I made some tender sour cream waffles this morning, and we ran out of syrup, so I went to make some more syrup and I was out of maple extract so I went through my extracts and improvised.  Everyone loved it, so it gets a post.


  • 1/2 cup light corn syrup (I used the reduced calorie one)
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon butter extract
  • 1/4 teaspoon rum extract
  • 1 teaspoon vanilla
  1. Combine corn syrup, sugar and water in a saucepan.  Heat to a rolling boil.  Add extracts, stir, remove from heat.

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