Brown Sugar Syrup | How to be Awesome on $20 a Day

Brown Sugar Syrup

Brown Sugar Syrup | How to be Awesome on $20 a Day

Are you one of those people who is super organized and plans your meals efficiently and knows exactly what you’re going to eat for the next month? Do you have everything perfectly organized in your cupboards? Do you have a machine to make labels for all of your canisters and Costco-esque stockpiles of everything in your garage? Can I move in with you?

Since we moved to Scotland, I’ve been trying to get my head around not being able to walk around the corner to the grocery store every day. I get my groceries delivered, and that’s super awesome, but if I plan poorly or run out of something unexpectedly, I’m screwed. It’s a lot of pressure.

Brown Sugar Syrup | How to be Awesome on $20 a Day

Luckily, I found an awesome recipe to make my own brown sugar syrup from ingredients that I usually have in my kitchen. No more maple syrup emergencies. You can make your own delicious pancake syrup on your stove. It takes a few minutes to cook down and become sticky and thick, but your don’t really have to do anything. Just drop a few basic ingredients into a pan and let it bubble away over low heat while you get on with the rest of breakfast.

This syrup is bright and deep and buttery. I love it on a gorgeous crispy waffle. Some bacon couldn’t really go wrong here, either.

Brown Sugar Syrup | How to be Awesome on $20 a Day

Don’t let anything get in the way of the breakfast of your dreams. Make your own Brown Sugar Syrup and be happy.

Brown Sugar
Brown Sugar Syrup comes together quickly with ingredients you have on hand for a perfectly sweet breakfast.
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Prep Time
2 min
Cook Time
15 min
Prep Time
2 min
Cook Time
15 min
Ingredients
  1. 3/4 cup brown sugar
  2. 2 tablespoons (1 ounce) butter
  3. 1/8 cup orange juice
  4. 1/2 teaspoon vanilla extract
  5. Pinch of salt
Instructions
  1. Add all ingredients to a small sauce pan over low heat. Whisk to combine as the butter melts. Allow the mixture to come to a bubble and cook for about 15 minutes until it becomes thick and syrupy. Just keep half an eye on it as you don't want it to burn.
  2. Take the pan off the heat and allow it to cool for at least 10 minutes so you don't burn your face off on molten sugar.
  3. Serve warm and save any extra leftovers in an airtight container for up to five days.
Adapted from Homemade Decadence by Joy Wilson
http://awesomeon20.com/
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