Reviewed: May 23, 2012

Wow, this isn't for the faint of heart. This is a true, caramelly-thick syrup. My husband was seriously in ecstacy. Lol.

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chicaD

Reviewed: May 20, 2012

Easy and great. I didn't add the corn syrup basically because we don't have it over here.

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tacolovers

Reviewed: May 19, 2012

I have had this saved for some time but never made it before now. I followed the recipe exactly and I must say this is wonderful. It reminds me of pralines and will be excellent on my pancakes tomorrow. I had read that it was better if it sat for overnight so I made it today. I did not taste any bitterness nor is there an aftertaste. Thanks so much for this recipe.

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Reviewer:

rjd1247

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Cooking Level: Expert

Living In: Woodville, Texas, USA

Reviewed: May 16, 2012

I just made this, and I won't be buying store bought syrup again! I followed the recipe exactly with the exception of only using one cup of sugar. this is very delicious; a keeper.

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robcangel

Cooking Level: Expert

Reviewed: Apr. 22, 2012

Perfect syrup!!! I LOVE it. As others have said use a BIG pot. It expands as it is cooking, then retracts when it is away from the heat. PERFECT!

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Reviewer:

LeapnLizzie

Reviewed: Apr. 17, 2012

I never want to eat syrup from a bottle again. I can't believe this has been missing my whole life! I've yet to find a person who doesn't love this recipe. I think it goes best with waffles but it really tastes good on anything. Try it on warm sopapillas!

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Reviewer:

MANDI-O

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 15, 2012

DH loved the syrup so I'm rating a 5 as he suggested. It tastes very much like caramel. Thicker than I anticipated. Good flavor on pancakes, and I imagine it would also work on french toast. We both think it would be great on ice cream. Followed the recipe exactly as written.

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Reviewer:

Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Apr. 12, 2012

this was chunky & hard, after it cooled it turned into a block-ok so we re-heated it, then stirred & it just turns into a gloopy, chunky mess. nooootttt syrupy at all. this disapointed my morning w/ french toast!

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Reviewer:

Maiseheartsfashion

Cooking Level: Intermediate

Reviewed: Apr. 7, 2012

Whomever said that she would save only this syrup if her house burned down was not kidding! I made this with only one exception: I used 1 tsp vanilla and 1 tsp. maple extract as I wanted something a little more maple-y for our pancakes. I don't think it mattered all that much, though, because the carmel flavor still stood out. My kids LOVED the syrup; my 11 year old daughter stood at the stove with a spoon eating it right out of the pot! Next time I will double the recipe because I always make extra pancakes to heat up for the kids' breakfasts on school mornings.

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