Boozy Maple Syrup
A delicious syrup for pancakes and also a nice glaze for pork, salmon, tuna or chicken.
1 – 473 mL (16 oz) Dark Beer
¼ cup Brown Sugar
2 Tbsp Unsalted Butter
¼ cup Maple Syrup (optional)*
- Using a heavy bottom sauce pan, over med-high heat, bring beer and brown sugar to a boil while stirring regularly. Turn heat to med-low and allow beer to reduce until mixture thickens to a syrupy consistency, about 35 minutes.
- Remove from heat and mount sauce with cold butter until all the butter melts. (This will give your syrup a beautiful velvety sheen.)
*Brown sugar gives this recipe enough caramel sweetness without adding the maple syrup but adding a splash of syrup can round the flavours off quite nicely.