July 8, 2009

Dutch Honey Syrup

from Grandma Emily

1-1/2 cups sugar
1-1/2 cups light corn syrup
1 (12 oz) can evaporated milk

1. Mix all together in saucepan. Cook until sugar is dissolved. Do Not Let Boil.
2. Serve over your favorite pancakes or waffles.
3. Store in refrigerator. Warm when needed. Keeps about 6 weeks in fridge.
4. If you need to make more or less syrup just do equal parts of everything.

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