Bourbon Syrup
This bourbon syrup, made with sugar, water, and a splash of bourbon, is simple to make and perfect for drizzling atop waffles, pancakes, French toast, even ice cream.
Ingredients
- 2 cups packed light or dark brown sugar
- 1 cup water
- 1 tablespoon plus 1 teaspoon bourbon* (see NOTE above), or 1 teaspoon vanilla, maple, or rum extract, if preferred
Instructions
- In a medium saucepan over medium heat, stir together the sugar and water, and cook until the liquid just begins to boil. Immediately reduce the heat to medium-low and cook at a very low simmer, stirring constantly, for 2 minutes.
- Remove the saucepan from the heat and slowly pour in the bourbon, stirring carefully so that the mixture doesn’t bubble over.
- Return the saucepan to medium-low heat and cook, stirring occasionally, for 3 minutes more. Remove from the heat and let the syrup cool slightly.
☞ TESTER TIP: Don’t expect the syrup to thicken much as it cools. It will stay relatively thin—but delectable!
- Use the syrup immediately or pour into a sealable jar and refrigerate for up to a month. (To reheat, warm in the microwave for 30 to 40 seconds, but watch very closely to prevent an overspill!)
Notes
What to do if your sweet and savory bourbon syrup crystallizes
You may find that after a little time, sugar crystals form on the bottom of the syrup jar. These are a harmless byproduct of the syrup-making process and have to do with exact temperatures and sugar saturation. The crystals are surprisingly difficult to dissolve and won’t break down readily with extra heating, so just ignore them or fish them out as a sweet bonus treat if you wish!Nutrition
Serving: 2tablespoons | Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Sodium: 8mg | Sugar: 27g