Mrblocko claims that this syrup is infinitely better than the talking lady bottle, or the stuff from a wooden home structure. The flavor is much richer for sure. Oh, and the color of the syrup is this wonderful dark brown. Why on earth do they need to add all those fake coloring chemicals? Why people? Why?
Now I'm sure there are some of you saying, well that's pure sugar! Um, what do you think that stuff in the grocery store is? Or the real stuff that oozes out of tree? You're not meant to drink it by the tumbler full three times a day. Just use it in moderation and all will be hunky dory. Well, unless you're diabetic.
Since I couldn't very well eat the syrup plain, I tested out the recipe for nutmeg waffles from Taste of Home. The waffles tasted great, but the recipe made just enough for the three of us. The recipe says it feeds four, but they lied. Next time I make this recipe I will make a double batch.
Basic pancake syrup adapted from food.com
1 1/4 c br sug
1/2 c sug
3/4 c cornsyrup
1-1 1/2 c water (depending on how thin you like your syrup. We like ours thin so I used 1 1/2 c water)
1/2 t vanilla
1/2 t maple flavor
1/4 scant t almond
Dump everything in a pan and boil 3 min. Pour over waffles, or pancakes, if you are freaky like that.
Nutmeg waffles from Taste of Home - serves 3
1-1/4 c all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp baking soda
1 egg, lightly beaten
1 cup milk
1 tsp canola oil
1 tsp vanilla
In a small bowl, combine flour, baking powder, cinnamon, salt, nutmeg and baking soda. In another bowl, combine egg, milk, oil and vanilla; stir into dry ingredients until smooth. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.