Brown Sugar Syrup D.Breads and Sweet Doughs No.050
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|Yield: 1 Portions Each Portion: Gallon|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Brown, #10 | 6LB | 1.00 Gal | 1. Combine brown sugar, water, |
|Cold Water | | 2.00 Qrt | salt, & cornstarch. Bring to a |
|Salt | | 0.25 Tspn| boil; reduce heat; simmer |
|Cornstarch | 2OZ| 4.67 Tbsp| about 10 minutes or until |
| | | | thickened. |
|--------------------|----------|----------|-----------------------------------|
|Vanilla Extract | | 1.00 Tspn| 2. Remove from heat; add vanilla. |
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NOTE: 1. Syrup will be thin while hot but will thicken upon cooking.
2. This syrup may be used as an accompaniment to pancakes,
French toast or waffles.
VARIATION
1. HONEY SYRUP: In Step 1, omit brown sugar, use 3 lb (6 3/4
cups) granulated sugar; add 3 lb 3 oz (4 1/2 cups) honey.
In Step 2, omit vanilla.
2. MAPLE SYRUP: Follow Step 1. In Step 2, omit vanilla; add
1 1/3 tbsp maple flavoring.