How did others got thin/runny syrup?? Ours was so thick it was more of a glaze. I'm thinking maybe it's how long you simmer it that makes a difference. (Also, we tasted NO baking soda after taste, and it only foamed up an inch, not like the volcano others implied.) I made it exactly as the recipe indicated and it was delicious, but too thick to be called syrup. It's so delicious I am not complaining, I'll just simmer it less time next time. But the recipe really is perfect, and fast to make. I'll never buy syrup again.
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How did others got thin/runny syrup?? Ours was so thick it was more of a glaze. I'm thinking...