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!
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| 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.
2 2/3 cups water
Follow directions above.
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