Reviewed: Jan. 21, 2006

Simply amazing! I didn't have corn syrup so I used 2t corn starch and 1T flour to thicken it and after it cooled it thickened. This syrup is wonderful. I highly recommend it to anyone.

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Angi

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jan. 4, 2006

We love this recipe! My kids make themselves pancakes and syrup a lot now. Uh oh! Maybe that's not a good thing! :-)

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JJFONOIMOANA

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Reviewed: Oct. 15, 2005

Great caramel-like flavor! Make sure to use a larger saucepan than you think you'll need, because it boils and foams up quite a bit. Doesn't seem like it would be good with the buttermilk, but it is soooo yummy! We used the leftovers on vanilla ice cream!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2005

Great alternative to maple syrup! A little on the sweet side though... I may decrease the sugar next time, but it was still a hit in my house. Make sure you keep stirring the syrup as it cooks or it will catch and burn (not a pleasant smell). Also, let it cool slightly and thicken some before you pour it over your pancakes... it will give the flavors a chance to really combine.

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mayah154

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Reviewed: Aug. 27, 2005

This is the best syrup I've ever had!! It makes ANY pancake or waffle FABULOUS. I made extra and put it in an empty syrup bottle. We keep it in the fridge, and heat the bottle in boiling water before using it. Lasts forever! SOOO good!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jun. 27, 2005

The BEST syrup--this has become my family's favorite! Love it on whole wheat pancakes, Belgian waffles, French toast, or anything you would put maple syrup on. I made it for a church breakfast and received many requests for the recipe!

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ANGELFOODBABE

Cooking Level: Expert

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Reviewed: Jun. 17, 2005

This is the best syrup ever! A caramel-type flavor and the texture is great too. I don't make the same old maple-flavored stuff anymore now that I have this recipe!

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