The old me would be astonished that I was making my own syrup at home. The new me realizes now that just about anything can be made in my kitchen. In the past, I never would have considered making syrup, it’s plenty cheap for a big bottle of store brand syrup. But what I never did look at was the ingredients. I knew it was full of calories, so I usually opted for the “Lite” version. Wow, after I read the label, I can clearly see that typical syrup would send my son bouncing off the walls. He has zero tolerance for corn syrup, let alone a double dose of corn syrup plus high fructose corn syrup…yikes. Add in the artificial flavors and all the other stuff I can’t pronounce…double yikes. Plus the underlying likely hood of GMOs in all that processed corn product…
No thank you!
Our first alternative when beginning the Feingold Diet was pure maple syrup. Unfortunatly, our son still reacted to it. With pancakes being a beloved weekend morning treat, I needed to test more alternatives, so I opted to try making my own syrup.
Of course homemade syrup is still full of sugar and calories, but it’s only 5 simple ingredients that I already have in my kitchen.
1 cup sugar (I use organic can sugar)
1 cup brown sugar (I make my own)
1 cup water
1 Tbs butter
1 tsp pure vanilla extract
Heat sugars and water in a saucepan over medium heat for 15-20 minutes while stirring frequently until desired consistency. Remember it will thicken up some when removed from heat. Do not over cook.
Add butter and vanilla.
Despite my efforts, our son regrettably still reacted to the homemade version. I suspect it’s the molasses in the brown sugar that does not agree with him. He regularly eats all the other ingredients in both the syrup and pancakes. Molasses has been on my suspect list for some time now. This latest occurrence adds more data to support that theory.
The next option will be a homemade whipped cream and/or fruit topping for his pancakes. Stay tuned for that.