Homemade Pumpkin Spice Syrup: The warm flavors of fall bottled into a sweet syrup.
FFFFFFF- bECCA WHY
This is a nice recipe, but after making it, it needs work! I’ve been tweaking it all day, and I think I have it figured out. Here are my proposed modifications:
1 cup water
1 ½ cups brown sugar
2 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
¼ tsp cloves
½ cup pumpkin puree
1 tbsp vanilla extract
This version will yield I think about 1 ½ cups of syrup, but it will taste more like Pumpkin Spice. To explain my changes…
The original recipe has WAAY too much water and too little simmering time, and your “syrup” ends up really thin. All you have to do is supersaturate the solution, which you can do with less water and some heat (as the recipe already requires). I ended up having to reduce the stuff for HOURS to even resemble something thicker than water, so if the recipe is to retain its short prep time, you need less water.
I vie for just brown sugar over white sugar to really push that caramel syrup flavor. Putting regular sugar in was a rather mundane flavor.
I adjusted the spice ratio. It’s really easy to overdo cloves, so I dulled them down a bit to resemble my pumpkin pie recipe.
With the proposed amount of pumpkin, this syrup BARELY tasted like pumpkin! I had to double the amount of puree before it tasted like more than cinnamon sugar. With a full half cup, you can actually taste the PUMPKIN in pumpkin spice.
I also reduced the vanilla extract. My current batch has 1 tsp + a gratuitous and unmeasured dash, but I think it amounts to about a tablespoon.
Otherwise, follow the same directions. If you don’t feel like clicking the link:
1. Put the water in a medium saucepan. Add heat. Stir in sugar and supersaturate that sunuvagun.
2. Turn the heat down. Add spices and pumpkin. Whisk so everything dissolves nicely. Don’t let it bubble.
3. Turn off heat. Once it’s room temperature/cooler, stir in vanilla.
4. If you want you can strain it, but I didn’t find a lot of residue myself.
THAT’S IT YOU’RE DONE YAAAY. Keep it in the fridge.