Wednesday, December 21, 2011

The Best Syrup Ever

I think the inspiration for this syrup went something like this:

Me: I hate that cold (real) maple syrup makes my warm waffle cold.
Myself: So then heat it up, duh.
Me: Yeah, and I can add some browned butter to it. It will be the best syrup ever!!
Myself: Whatev. Did you make coffee yet?

To make you need:

1 Tablespoon of REAL BUTTER. Fake "buttery spread" will not work. Don't even try.
1/2 Cup REAL Maple Syrup (Grade B* if you have it, but other grades work as well).
1 Stainless Steel Pan like this.
Salt to taste.

  1. Place pat of butter in pan over low to medium heat. (Somewhere around 4 on a scale of 1-10 on my stove)
  2. Let it melt, then foam, then separate into yellow liquid with white bits in it.
  3. Continue cooking until color is pale golden brown and smells nutty. The pan is important here because stainless steel allows you to judge the color of the butter. If you only have dark pans then you have to rely on smell alone. Butter goes from browned to burned somewhat quickly, so pay attention.
  4. Add maple syrup to butter and reduce heat to low. 
  5. Add a small pinch of salt if you used salted butter. Add a slightly larger pinch of salt if you used sweet cream butter.  The salt doesn't make the syrup savory. I feel that it makes it a tastier sweet.
  6. Leave syrup over lowest heat setting until ready to serve. Butter may separate slightly. Whisk to combine before serving.
So what can you serve this on:
Pancakes, Waffles, Roasted Sweet Potatoes; the possibilities are endless!

*About Syrup Grades: Grade B maple syrup isn't inferior to Grade A. It's darker and more flavorful. See here for more information. 

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