If you love pumpkin as much as we do, then you might just hear angels sing when you try this delicious syrup. It’s the perfect topping for pancakes, waffles, ice cream, pumpkin bread (of course) and can even be used as a flavoring for your coffee.
Prep time: 15 minutes
Cook time: 2 minutes
- 1/2 cup light corn syrup
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pure pumpkin puree
- 1/2 teaspoon pure vanila extract
Combine 1 cup water, dark brown sugar, granulated sugar, cinnamon, ginger, nutmeg and cloves in a medium pot and bring to a boil. Cook at a boil for 2 minutes, stirring constantly. Be careful not to overcook the syrup or it will begin to harden.
Pour syrup through a cheesecloth-lined mesh strainer into a medium bowl. If the syrup is still a little grainy, run through the cheesecloth-lined mesh strainer again, if desired. Add pumpkin puree and vanilla extract to syrup and combine well.
May be stored in an airtight container in the refrigerator for up to 7 days.
ORANGE & FIELD TIP: If you plan to use this delicious syrup primarily as a flavoring for coffee, feel free to add additional sugar to taste.