Syrup’s and Toppings

Syrup’s and Toppings

Creamy Caramel Syrup

2 C. heavy cream

2 C. light corn syrup

1 C. granulated sugar

1 C. light brown sugar, packed

1/8 t. salt

Combine all ingredients in a saucepan. Stir over low heat until smooth. Bring to a rolling boil and maintain for 5 minutes. Continue to stir. Remove from heat and serve warm.

Apple Cider Syrup

1 C. sugar

2 T. cornstarch

1/8 t. salt

1 t. cinnamon

2 C. apple cider

2 T. lemon juice

Mix dry ingredients together in a medium sized saucepan. Add cider and lemon juice. Cook over medium heat, stirring until thickened. Serve warm.

Fresh Strawberry Topping

2 C. (about 12 oz.) whole stemmed strawberries

2 T. sugar (or more if needed)

In blender container, process strawberries until smooth. Sweeten with sugar to taste. Serve over pancakes, waffles or vanilla ice cream.

Makes about 1 1/2 cups.

Fresh Blueberry Topping

2 C. unsweetened pineapple juice

3 T. tapioca

2 C. blueberries

Bring pineapple juice and tapioca to a boil. Cook until clear. Stir in blueberries (mashed or whole) and reheat.

Serve over pancakes or waffles.

Raspberry Sauce

2 packages (10 oz. each) frozen raspberries, thawed

Water

2 T. cornstarch

1/2 cup currant jelly

Drain raspberries, reserving liquid. Add enough water to liquid to make 2 cups.

In small saucepan, blend liquid with cornstarch. Bring to boil over medium heat, stirring constantly. Boil 5 minutes. Stir in jelly until melted. Remove from heat; add raspberries. Refrigerate, covered, until cold.

Makes 2 cups.

Cinnamon Cream Syrup

1 Cup light corn syrup
2 Cups sugar
1/2 Cup water
1 tsp. Cinnamon
1 Cup evaporated milk

Mix syrup, sugar, water and cinnamon. Bring to a full boil over medium heat stirring. Continue two minutes. Cool for five minutes. Add milk.