When my mother took over the bakery at S. Clyde Weavers sometime in the 60’s she turned to making sticky buns in a big way, and they were ohh so good. Straight from the oven, warm and soft with all that goo…
Somewhere along the line someone thought that “goo” might be good on ice cream, and it was. When we opened the inn, I wondered if I couldn’t adapt the recipe to make our own pancake syrup and we have been serving it here to rave reviews ever since.
It is so easy, holds well in the refrigerator and is best served warm.
Swiss Woods Pancake Syrup
By Debrah Mosimann of Swiss WoodsIngredients:
- 1 quart table syrup (Golden Barrel, King's)
- 4 cups brown sugar
- 1 stick butter (1/4 pound)
- 1 cup boiling water
- 2 tablespoons vanilla
Instructions:
Mix all the ingredients except the vanilla together in a saucepan and bring to a boil. Boil gently for 7 minutes, watching so that it does not boil over. (read: sticky mess!) Remove from the heat and stir in the vanilla.
Allow to cool somewhat stirring every 10 minutes or so * and when cooled store in quart jars in the refrigerator. Heat to serve
*Note. Stirring while it cools insures that the butter is incorporated and does not form a solid butter layer on top,