After a few comments about the problems with High Fructose Corn Syrup I was determined to find an organic way to make the Praline Syrup without using corn syrup. I found a jar of something called cane sugar syrup made by Abram Lyle and Sons. It didn't have corn, or HFCS or anything that I could summize was bad for you other than plain ole cane sugar. I bought it since it said it could be substituted for corn syrup in recipes. I put the recipe together just as instructed and the flavor in the pot was amazing. It tasted just like a praline topping for ice cream. It was sweet but the texture was just the perfect consistency for a pancake syrup. I also changed the dark brown sugar for organic light brown sugar since I thought, which I was correct, that the extra molasses in the dark brown sugar would be too overpowering. Here is the recipe with the adaptations from The Ball Complete book of Home Preserving.
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| Praline syrup |
Praline Syrup
2 cups corn syrup (I used cane sugar syrup)
1/2 cup water
1/3 cup lightly packed dark brown sugar (I used organic light brown sugar)
1 cups pecan pieces
1/2 t. vanilla
Prepare canner, jars, and lids. In a stainless steel saucepan, combine corn syrup, sugar, and water. Heat over medium head stirring till dissolved. Increase heat and bring to a boil for one minute. Reduce heat and stir in pecans and vanilla. Boil gently, stirring constantly for 5 minutes.
Ladle hot syrup into hot jars, leaving 1/4" headspace. Wipe rim, add lid and rings and process in water bath for 10 minutes at a full boil. Remove jars and cool on dishtowel overnight.
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| Cane Sugar Syrup |
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