We enjoyed our month long experience of 1940s Days so much that we decided to have a 1940s style breakfast today with scrambled eggs & spam cooked from dried eggs, homemade syrup – this butterscotch syrup along with Mock Maple Syrup and Oatmeal Griddle Cakes which we enjoyed this syrup served warm.
This butterscotch syrup from the 1940s is simple to make and has only a handful of ingredients. It reminds me of restaurant-style syrup, only so much better! It’s delicious and one I’ll definitely make again. They must have had to save up their sugar rations to be able to make this yummy syrup, but it’s well worth it. And for our family, it goes a long way. It’s thick so you use less compared to conventional syrup.
In the 1940s it’s also suggested to use as a sauce for desserts. I must admit that it makes a great coffee syrup!
Let’s get started!
Combine brown sugar and butter.
Stir until smooth until bubbling. Do not allow the mixture to darken.
Add another cup of brown sugar and hot water. Bring to a boil and cook until sugar is melted, about 10 minutes.
Remove from heat and add vanilla. Stir.
Look at that golden color!!
I usually store homemade syrup in a glass jar. I refrigerate once we’re done and it’s easy to warm some up for warm syrup atop pancakes and waffles.
To serve this morning, I poured some syrup into a creamer so it’s easy to pour.
This syrup is so good and reminds me of restaurant style syrups, only so much better!
Butterscotch Syrup
1 cup brown sugar – cup 1
2 tbsp butter
1 cup hot water
1 cup brown sugar – cup 2
1/2 tsp vanilla extract
Combine brown sugar and butter. Stir until smooth until bubbling. Do not allow the mixture to darken. Add another cup of brown sugar and hot water. Bring to a boil and cook until sugar is melted, about 10 minutes. Remove from heat and add vanilla. Stir. Serve warm because the butter may separate from syrup. If that happens, just reheat.
enjoy from Our City Homestead to yours