We recently ran out of syrup at my house, which is disappointing when you’re about to bite into a delicious homemade waffle. Thankfully I found a recipe in an old cookbook I had. I adapted it and thought I would share it with you in the event of a syrup emergency at your house. 🙂
Easy DIY Waffle Syrup!
An easy recipe from ThePeacefulMom.com!
Ingredients
- 1 cup brown sugar
- 1/2 cup water
- 1/2 teaspoon vanilla
- 1/4 cup butter (optional but makes it yummy!)
Instructions
- Place water, sugar and vanilla in a medium size pan over medium high heat.
- Slowly bring to a boil.
- Stir constantly until sugar is completely dissolved.
- Add butter and stir until melted.
- Serve warm or refrigerate in a glass jar.
Notes
For a family size serving:
3 cups brown sugar; 1 1/2 cups water; 1 1/2 teaspoons vanilla; 1/2 cup butter
*This syrup has a runny consistency but does thicken a little when refrigerated. I haven't tried it, but you could probably use sucanat (a natural sweetener) instead of the sugar.
I’m linking up at Tasty Tuesday and Gluten Free Wednesdays!
I used coconut sugar in place of brown sugar, was perfect. Thanks so much! Saves me a bit of cash and I may not go back to Sam’s Club organic maple syrup. It’s so hit or miss when they have it and I’m working out the cost comparison between that and your recipe.
That’s a great substitution Kirsten! Thanks for sharing that. And I’m so glad I could help you save a little bit of money. 🙂
What if I don’t have brown sugar can I you reagler sugar??
Hi Bella – I haven’t tried this recipe without the brown sugar. White sugar will probably work as far as making a syrup, but the syrup won’t taste the same.
You can make your own brown sugar using white sugar and molasses as well, there are recipes online for that and it’s pretty simple to do.
Yes! Thanks for that reminder!
YES! My mother made her syrup for years using “regular” sugar (I grew up with 8 siblings!)
Wow, thanks for sharing this easy DIY waffle syrup. When we’re out of syrup, we usually just put condense milk, butter, and sugar on top of the waffle or pancakes. But I would give this waffle syrup a try.
This was so great! A little runny, but great. I will be using this recipe a lot. Thanks so much, dear!
So glad to hear this. Thanks Katherine!
I added 1/8 teaspoon peppermint extract, and it was delicious! The only problem is that it is a little runny, but so good, and only takes 5 minutes of your time, instead of a lot of money for the real thing, which isn’t even as good as this. Thanks for the recipe!
That sounds yummy! Thanks for sharing that awesome idea!
I made this for breakfast, halfing the recipe, except for the sugar, and it was delicious! I used spray on canola oil for half and butter for the other, and the canola oil was my favorite, so I recommend canola instead. Anyways, great, solid recipe!
Hey Lorelei – Thanks for taking the time to comment. I’m so glad that you enjoyed the recipe!
By the way, I’ve heard that canola oil has some detrimental health effects, so I don’t use it anymore. You can check this post for details.
We cooked it longer and added a half cinnamon stick to the water as it boiled. Absolutely perfect in every way!
Yay! Cinnamon sounds like a great addition Amy. Thanks for sharing.
Yay! I’m so glad Angela. Thanks for taking the time to let me know. 🙂
So glad you enjoyed it and it’s good to know the sugar can be reduced.
So I finally made it and it turned out awesome…I cut the brown sugar in half(to save on carbs) figured I could add more if needed…but it was perfect!! The splenda brown sugar is sweeter I find…
So glad you enjoyed it and it’s good to know the sugar can be reduced.
Gonna try this with some splenda brown sugar…so hard to find a low sugar syrup that doesn’t cost an arm…;)
Let me know how it works Janice. 🙂
Thanks Kimberlee for the DIY waffles and syrup. I have a syrup recipe, but did not have a waffle. Learning to make and freeze my own waffles and pancakes from your site. Love the ideas I am getting also from other readers. Thanks everyone for sharing. Seems like family here on this site. 🙂
Hi KSue – I am so glad that you feel like family here. That is one of my goals – making everyone feel welcome. 🙂 Glad you like the recipe.
Gonna try this with some splenda brown sugar…so hard to find a low sugar syrup that doesn’t cost an arm…;)
Let me know how it works Janice. 🙂
I’m a big extract collector and grab it whenever it’s on sale. We use it in smoothies, shakes, pancakes, breads, cakes, sugar cookies… etc. It can change a vanilla shake into an orange one, or a rootbeer float flavor! Anyway.. I make this syrup recipe too… and I use either maple or vanilla usually, but when I have it on hand – I use the butter pecan. So yummy! Oh, and I’ve put orange zest in my pancake batter before and used orange extract in the syrup… also amazing.. 😉
Thanks Denise–I love the butter pecan idea!
Thank you for replying to my comment today and so fast. You should really be proud of your site it really is good. I will be use alot know that I know it is here. Again thank you. Kay C
Thanks Kay!
WOW – have never made homemade before, but this is the bomb! Made it with butter…fabulous. So much better than store-bought – thank you!
I am so glad that you enjoyed it Carrie! Thanks for taking the time to let me know. 🙂
Thank you for saving our breakfast today! Does this store long ion the refridgerator?
Haha! Glad I could help. 🙂 Ours never lasts longer than two weeks, so I can’t give you an official answer. If you don’t add butter to it I would think that it would last quite a while.
I have made homemade syrup with the sugar, water boiling to flavor I used fruit that we had in the house. For example blueberries or strawberries cut up added to boiling syrup it was yummy! My kids love it.
Yum–thanks for the idea Sam!
Thank you!! You saved our breakfast this morning 🙂 It was delicious! I do want to try with the maple flavor, but this was very good!!
Yay! So glad you liked it. 🙂
I’m just finding this now and all the recipes sound delish! I have never made my own syrup, so I have a question….if you make your own syrup, does it have to be refrigerated?
Thank you!
We do refrigerate ours because we put butter in it, but it may be okay to leave it out if you only use sugar and vanilla.
We do this from time to time but wihout the butter. Dh really likes it!
I have gotten in the past from our heath food store. Is actually the dried nectar of the flowers on coconut trees. Check it out sometime it can be very expensive but i have noticed it in some chain stores in the bulk section for quite a bit less lately. We have a local company that sells bulk foods at a wholesale price once a year and we were able to stock and I am so glad i did.
I’m going to make this when my current bottle of Log Cabin runs out….we LOVE the real stuff, but it is too costly,and it disappears too quickly! LC had no HFCS in it…but making it myself is even cheaper! (one ds basically drinks the stuff)
Cheaper is better, right? 🙂
I have been doing this with palm sugar (lower glycemic) and the boys love it! I use 2 cups sugar, 1 cup water and 1-2 tsp cornstarch or arrowroot powder. Bring to a boil for 1 minute stirring constantly and then cool. I have seen the maple extract in another recipe but palm sugar gives it a carmelly flavor so nothing else is needed. So awesome! We were fortunate to find a bulk supplier of this sugar so we could keep the cost way down. Love maple syrup (Canandian) but just to rich for us right now.
I’ve never heard of palm sugar. Where do you get it?
Palm sugar is commonly used in southeast Asian cuisine. My mom is Indonesian, so it was a staple in our household. It’s a really rich brown-colored sugar that’s available in most Asian markets. I’ve seen it on Amazon/health food grocers in granule form, but my mom always bought it in bricks so that’s what I use. Hope that helps 🙂 Oh, and if you’re ever out looking for it, keep in mind the name “Gula Jawa” which is the Indonesian name it’s commonly found by. Rough translation is Javanese Sugar 🙂
Thanks LC!
You can also substitute honey for some of the sugar…and use a half maple flavoring/half vanilla extract mixture.
We’ve always made our syrup: 2 cups sugar, 1 cup boiling water, 1 teaspoon maple flavoring. I make it on the stove while I make the pancakes or waffles so it is always hot. I put leftovers in a canning jar so it can reheat in the microwave. This is my mother’s recipe – maybe from the Depression?
My mom made something similar when I was a kid and my parents were raising 4 teenagers in a 3-bedroom apartment and a very limited income.
I don’t remember the exact proportions, but I remember that it used equal amounts of white sugar and brown sugar. She put the sugar in one of those 1-quart glass measuring cups with some maple extract and filled to the top with water and stuck the whole thing in the microwave (hence putting it in the glass container). The glass measuring cup also allowed her to measure, mix, cook, and serve/pour the syrup all in one “dish”.
Love the efficiency of that Sarah!
We use a maple extract that isn’t any more expensive than vanilla extract. It just came from the spice aisle at the grocery store.
Also, the recipe I use calls for a bit more cooking time, which thickens it up as you cook out some of the water. It has about the same consistency as storebought syrup and is super yummy.
Thanks for the idea about cooking it longer. I’ll have to try the maple extract, vanilla was what we had on hand.
We make this without the butter. It is all we use unless we can splurge on the real stuff. Instead of vanilla, we use Mapeleine or maple flavoring.
Yes, maple syrup is delicious, but very expensive.