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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe is an accompaniment for Chai-Spiced Honey Bundt Cakes . Any leftover syrup would be delicious drizzled over pancakes. Ingredients:
2 cups (packed) golden brown sugar |
2 cups water |
3/4 cup dark corn syrup |
1 1/2 tablespoons fresh lemon juice |
1 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
Directions:
1. Stir all ingredients in heavy large deep saucepan over medium-low heat until sugar dissolves. Attach candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer registers 220°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on size of pan). Strain syrup into medium bowl. Cool to room temperature. (Can be made 1 day ahead. Let stand at room temperature. Rewarm before serving.)
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