Boil a pint or so until it hits about 235 degrees on your candy thermometer let it cool down some then start stiring it with a wooden spoon. It will get a little grainy and thicker at this point spread some while still hot on a raised doughnut, or for that matter about anything edible. You will never go back to crispy cream. It will keep for months in the frig. and will be soft enough to spread on your english muffin or bagel.
I still have a couple gallons left if you if your are becoming addicted. I really would hate for you to go into withdrawal. I need to research company's that produce insulin, it could be the stock play of the year.I've had more pancakes in the last 4 or 5 weeks than I've had in the last 4 or 5 years. Dave's syrup is like no other I have ever had. Not too sweet but packed full of flavor. Boiling it to reduce it and use as a spread would probably throw me into the addict arena.
I've had more pancakes in the last 4 or 5 weeks than I've had in the last 4 or 5 years. Dave's syrup is like no other I have ever had. Not too sweet but packed full of flavor. Boiling it to reduce it and use as a spread would probably throw me into the addict arena.
The darker stuff is definitely the way to go for most cooking needs as the stronger flavor finds it's way through all of the other ingredients. I did 3 whole briskets this weekend for a Jack and Jill baby shower and put the burnt ends in some sauce that contained a good dose of maple syrup; they went quick. Should have burnt the whole dam brisket I guess. I am not big on sauce for brisket myself, if it is done rite it will stand on it's own laurels.
Thanks!!