"I grew up on a farm where a big breakfast was an everyday occurrence," relates Kathy Scott of Hemingford, Nebraska. "Still, it was a special treat when Mom served this scrumptious syrup with our pancakes."
- 1 cup sugar
- 1 cup corn syrup
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- In a saucepan, combine sugar, corn syrup and cream. Bring to a boil over medium heat; boil for 5 minutes or until slightly thickened, stirring occasionally. Stir in vanilla. Serve warm over pancakes, waffles or French toast. Yield: 2 cups.
Originally published as Dutch Honey Syrup in Quick Cooking March/April 2001, p38
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