Syrup

[xquizit9]

Just wondering if anyone knew of a good deal on syrup. I have almost everything you can think of in my stockpile but imagine my surprise when we run out of syrup today while eating breakfast!!!

I have the following stores in my area:
Acme, Food Lion, Pathmark, Shoprite, Weis, Giant, Safeway, Walmart, Target, CVS, Walgreens, RiteAid

Thanks!!

[Domestic Gal]

Make your own it is so easy and cheap.

I use this recipe and it taste great. It is a little runnier than store bought.

Aunt Jemima Maple Syrup

2 cups water
1 cup granulated sugar
2 cups dark corn syrup
1/4 teaspoon salt
1 teaspoon maple flavoring


Combine the first four ingredients in a sauce pan
over medium heat. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.

Turn the heat off and let the syrup cool for 15 minutes.

Add the maple flavoring and stir.
I do not use the butter I just add about 1 teaspoon of butter flavoring.

When completely cool, transfer the syrup to a covered plastic or glass container.

Makes 1 quart.

NOTES: For syrup with a butter flavor, add 3 tablespoons of butter to the mixture before heating. For a lighter syrup, use a sugar substitute instead of the granulated sugar. The absence of natural maple syrup in this is not unusual. In fact, there is no real maple syrup in any Aunt Jemima syrups.

I even make my own corn syrup for this recipe.
I use this recipe and use 1 1/2 cups white sugar and 1/2 cup brown sugar and add 1 T molasses. This makes it a dark syrup.

LIGHT CORN SYRUP SUBSTITUTE
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

I first make the corn syrup and then I let it cool for about 15 minutes and then I add the ingredients from the syrup recipe in the same pot as the corn syrup ( I use whatever amount the corn syrup recipe makes it is about 2 cups though) and cook according to the syrup recipe.
Turns out great.

I have been making my own syrup for a couple of years and have tried a bunch of recipes and this is the one we have found we like the best.

[TheWoman]

Originally Posted by Domestic Gal Make your own it is so easy and cheap. I use this recipe and it taste great. It is a little runnier than store bought. Aunt Jemima Maple Syrup 2 cups water 1 cup granulated sugar 2 cups dark corn syrup 1/4 teaspoon salt 1 teaspoon maple flavoring Combine the first four ingredients in a sauce pan over medium heat. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes. Turn the heat off and let the syrup cool for 15 minutes. Add the maple flavoring and stir. I do not use the butter I just add about 1 teaspoon of butter flavoring. When completely cool, transfer the syrup to a covered plastic or glass container. Makes 1 quart. NOTES: For syrup with a butter flavor, add 3 tablespoons of butter to the mixture before heating. For a lighter syrup, use a sugar substitute instead of the granulated sugar. The absence of natural maple syrup in this is not unusual. In fact, there is no real maple syrup in any Aunt Jemima syrups. I even make my own corn syrup for this recipe. I use this recipe and use 1 1/2 cups white sugar and 1/2 cup brown sugar and add 1 T molasses. This makes it a dark syrup. LIGHT CORN SYRUP SUBSTITUTE 2 c. white sugar 3/4 c. water 1/4 tsp. cream of tartar Dash of salt Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups. I first make the corn syrup and then I let it cool for about 15 minutes and then I add the ingredients from the syrup recipe in the same pot as the corn syrup ( I use whatever amount the corn syrup recipe makes it is about 2 cups though) and cook according to the syrup recipe. Turns out great. I have been making my own syrup for a couple of years and have tried a bunch of recipes and this is the one we have found we like the best.

I am going to try this as I am almost out of syrup. Dh is very brand loyal to log cabin, but he is also anti-corn syrup so if I can make some without he might be willing to give it a shot.

[isis]

I would check Target. Their MarketPantry brand runs under $2. I haven't bought syrup in a while and I think the last time my sister bought a bottle, she said the price increased, but IDK how much.