“Warm nutmeg syrup tastes great drizzled over frozen vanilla yogurt, pancakes or waffles. The longer you heat the sugar-water mixture, the more the liquid evaporates - and the thicker, more concentrated the syrup. There is a point of no return, however, when you end up with hard, brittle, pseudo-candy, so don't walk away from the stove when preparing this. If you want a really dark-colored syrup, use dark brown sugar; for a golden, maple syrup shade, use light brown sugar. From the "Caribbean Light" cookbook.”
READY IN:
35mins
SERVES:
8
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan over medium-high heat, combine all ingredients.
  2. Bring the mixture to a light boil, then reduce the heat just enough to keep it at full simmer.
  3. Keep small, gentle bubbles breaking the surface, not a rolling boil.
  4. Simmer for 30 minutes, until the syrup is thick enough to coat the back of a spoon.
  5. Remove from the heat; the syrup thickens as it cools.
  6. When cool, store in the refrigerator in a clean glass jar or bottle with a lid, or a plastic squirt bottle.
  7. If you like, you can leave the nutmegs in (they look nice!) and they will add more flavor during storage.

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