Fresh Peach Syrup

Fresh Peach Syrup

Time: 15 minutes Yield: 2 cups Recipe from Jamie Cooks It Up!    ***Note: This recipe can be doubled or tripled and stored in the  freezerfor 2-3 months.*** 5 peaches 1/2 C sugar 2 Tb corn starch 3 Tb water  1 Tb butter 1 tsp vanilla 1/4 tsp cinnamon dash salt 1. Grab 1 peach, peel it and take the pit out.  Smash it up.  2. Into a medium-sized sauce pan place 1/2 C sugar and  2 tablespoons corn starch.  Toss them around a bit to combine.  3. Add the smashed peach and 3 tablespoons cold water   and stir to combine.  4. Heat the mixture over medium high heat, stirring occasionally  and bring it to a rolling boil. Allow the mixture to bubble up for 2 minutes, stirring constantly.  It will thicken for you and lose the "cloudy" look it started with.  See how it looks a little more gel like in this picture.  That's what you are looking for. Set the pan aside to cool  for a few minutes.  5 Peel the remaining 4 peaches, remove the pits and lay them  out along a large cutting board.  6. Chop the peaches into small pieces and add them to the  cooked mixture.  7. Add 1 tablespoon butter, 1 teaspoon vanilla, 1/4 teaspoon cinnamon and a dash of salt.  Stir it to combine, making sure the butter melts and it well incorporated.  Now, I really like chunky-full-of-fruit syrup,  but if that's not your thing and you want a smoother syrup you could blend it up at this point either with an immersion  blender or by carefully pouring the syrup into your standing blender.    Now, here is some good news for those of you who have peaches  coming out of your ears and are looking for a way to preserve them.  You can triple the batch and store it in pint-sized  freezer safe  containers. It should keep in the freezer for you for at least 2-3  months. When you are ready to use it, just pop it in the microwave  and heat for 1 minute, give it a stir and heat in 1 minute increments  until it's warm and ready to eat.

Lindsey's Cinnamon Syrup

Lindsey Parry

Ingredients: 1 1/2 c brown sugar 1/2 c butter 1/2 tsp cinnamon 1/2 c water 1/3 c corn syrup Directions: In small saucepan, combine sugar & cinnamon. Add butter, water and corn syrup and stir over med-low heat until sugar dissolves and mixture thickens. Serve hot.

Homemade Syrup

from Instagram  gotorecipes

1 cube butter (1/2 cup) 1 cup heavy cream or buttermilk (I use evaporated milk) 1 cup sugar 1 tsp baking soda 1 tsp vanilla, maple or coconut extract Makes about 2 1/2 cups syrup. Bring butter, milk sugar and baking soda to a boil in a large pot. It will bubble up to the top, so make it large. Stir frequently until lightly golden, about 5-7 minutes. The longer it cooks the darker and thicker it gets, so for syrup, I leave it pretty light. Remove from heat and stir in vanilla or other extract. Serve warm and re-heat before each use.