Speaking of cooking with maple syrup,@copperbadge, I thought you might appreciate this latest variat
Speaking of cooking with maple syrup, @copperbadge, I thought you might appreciate this latest variation on my maple syrup recipe: now with cocoa.Maple syrup is easy to make–it’s 1:1:1 brown sugar, white sugar, and water, with a tablespoon or so of maple extract (real or artificial, either works) per cup of water. You toss it all in a saucepan and bring it to a rolling boil for at least ten minutes, then let it cool. The longer you boil, the more viscous it will be. If you overboil, you may wind up with maple rock candy, which is really kind of a great mistake to make. If you really, really overboil, you may just burn the sugar, which is a lot less great, but honestly, it’s a hard recipe to mess up. This time, I doubled the maple (maybe more, I wasn’t measuring), added about half as much vanilla as I did maple, and tossed in a heaping teaspoon of baking cocoa. I also boiled it for nearly 25 minutes, because the last batch (which had cinnamon) was a little runnier than I liked–this batch moves like molasses, which is great. Strangely, it also picked up a pretty reddish tint. Not sure what the deal is with that. But for anyone who’s cooking on a budget, if you can put some money into maple extract, you can keep yourself in syrup for ages. I’ve been using the same 12 oz bottle for years. And it tastes much, much more like ‘real’ maple syrup than anything from a store that includes corn syrup. -- source link
#syrup