| 1/4 cup brown sugar |
| 2 tablespoons cornstarch |
| 1/4 teaspoon ground allspice |
| 1/8 teaspoon ground nutmeg |
| 1-3/4 cups apple juice |
In a 2-quart saucepan, combine brown sugar, cornstarch, allspice, and nutmeg. Whisk in apple juice. Cook over medium heat, stirring often, until bubbly and syrup starts to thicken. Makes 1-3/4 cups.
| 1 cup water |
| 1 cup sugar |
| 1 cup brown sugar |
| 2 teaspoons maple extract |
In a 2-quart saucepan, combine water and sugars. Bring to a boil. Boil for 2 to 3 minutes. Stir in extract. Makes 1 cup.
| 1 cup sugar |
| 1/4 cup butter or margarine |
| 1/2 cup buttermilk |
| 1 tablespoon light corn syrup |
| 1/2 teaspoon baking soda |
| 1/2 teaspoon vanilla |
In a 2-quart saucepan, combine sugar, butter, buttermilk, syrup, and baking soda. Bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Remove from heat and stir in vanilla. Allow syrup to cool for 5 minutes. Makes 1 cup.
| 1 cup light corn syrup |
| 1-1/2 cups sugar |
| 1/2 cup water |
| 1/2 tablespoon cinnamon |
| 1 cup evaporated milk |
In a 2-quart saucepan, combine syrup, sugar, water, and cinnamon. Bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat. Let stand for 2 minutes and stir in milk. Makes 2 cups.
| 1 cup sugar |
| 1-1/2 tablespoons cornstarch |
| 3/4 cup water |
| 1-1/2 cups frozen mixed berries |
In a 2-quart saucepan, combine sugar and cornstarch. Stir in water. Add berries. Bring to a boil, stirring constantly until syrup begins to thicken. Makes 2-1/2 cups.
| 1/2 cup sugar |
| 1 tablespoon cornstarch |
| pinch salt |
| 3/4 cup water |
| 1 tablespoon butter or margarine |
| 1/3 cup frozen orange juice concentrate, thawed |
In a 1-quart saucepan, stir together sugar, cornstarch, and salt. Whisk in water and butter and bring to a boil, stirring constantly. Add juice and bring syrup back to a boil, stirring until it thickens. Makes 1-1/2 cups.
| 1 cup pure maple syrup |
| 1/2 cup whipping cream |
| 2 tablespoons butter or margarine |
In a 2-quart saucepan, combine syrup, cream, and butter. Bring to a boil, stirring constantly. Reduce heat and continue to cook at a boil for 4 to 5 minutes, stirring constantly to assure that it doesn’t boil over. Makes 1-1/2 cups.
| 1 cup dark corn syrup |
| 3 tablespoons brown sugar |
| 1/4 cup water |
| 1/2 cup coarsely chopped pecans |
| 1/2 teaspoon vanilla |
In a 2-quart saucepan, combine syrup, brown sugar, and water. Bring to a boil and boil for 1 minute. Remove from heat and stir in pecans and vanilla. Makes 1-1/2 cups.
| 1 cup fresh raspberries |
| 1/3 cup water |
| 3 tablespoons sugar |
| 1 tablespoon cornstarch |
| 1 teaspoon lemon juice |
In a 2-quart saucepan, add berries and water. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over raspberries in pan. Stir in lemon juice. Cook over medium-high heat, stirring constantly, until syrup comes to a boil and thickens. Remove from heat. Makes 1-1/4 cups.
| 1 cup milk |
| 2 tablespoons butter or margarine |
| 4 drops coconut extract |
| 3/4 cup sugar |
| 1 tablespoon cornstarch |
| 1/8 teaspoon salt |
| 1/2 teaspoon vanilla |
In a 2-quart saucepan, heat milk, butter, and coconut extract until butter melts. In a 1-quart bowl, stir together sugar, cornstarch, and salt. Slowly stir sugar mixture into milk mixture. Bring to a boil for 2 minutes. Remove from heat and stir in vanilla. Store leftover syrup in the refrigerator. Makes 1-1/4 cups.
| 1-1/2 cups fresh or frozen blueberries |
| 7 tablespoons water, divided |
| 3/4 cup orange juice |
| 1/2 cup sugar |
| 2 tablespoons and 1/2 teaspoon cornstarch |
| 1/4 teaspoon vanilla or almond extract |
| 1/4 teaspoon ground cinnamon |
In a 2-quart saucepan, combine berries, 3 tablespoons water, juice, and sugar. Stir occasionally and gently until sauce comes to a boil. In a small bowl, whisk together cornstarch and remaining water. Gently stir cornstarch mixture into berries. Simmer for an additional 3 to 4 minutes until sauce begins to thicken. Remove from heat and stir in extract and cinnamon. Makes 2 cups.