Pancake syrup is especially popular because it is mass-produced instead of honey, which many vegans avoid. After all, bees are involved in its production. Furthermore, many people say they bought so much syrup from stores that they don’t know what to do with it all.
Syrups, on the other hand, aren’t just for drizzling over a stack of pancakes (which you can make mess-free by using a pancake batter dispenser). You can also use them at any meal to add a delightful mild sweetness or natural, earthy flavor to various dishes. So, whether you have fruit-flavored syrup or sugar replacement syrup, the great thing about these syrups is that they’re rather versatile. Here are eight ways to use them up to avoid waste:
Drizzle on Top of Popcorn
With a next-level syrup snack, you can elevate your next TV binge or movie night. Make your own caramel popcorn with maple syrup. Make a sauce with vanilla, syrup, butter, and a few other sweeteners, then coat a large batch of popped corn in it. Snack on it by the handful or spatter it on top of a bowl of vanilla ice cream.
You can use syrups to sweeten both cold and hot beverages. In the winter, combine them with a pinch of cinnamon and cocoa powder to make rich hot chocolate, sweeten mulled wine, or add them with lemon to hot tea for a sniffly evening. A smidgeon of brandy in that hot tea with syrup and lemon wouldn’t hurt either!
Fruit syrups are great for making tasty mocktails or sweetening homemade iced tea or lemonade in the summer (or winter, for that matter). They dissolve better than granulated sugar because they are liquid. When putting regular white sugar in cold beverages, it’s usually necessary to first boil it with water to create a simple syrup. Using fruit syrups avoids this step.
Sprinkling Over Crispy Bacon
It doesn’t have to be a coincidence that your bacon strips and waffle syrup meet on your breakfast plate. For your next brunch gathering, make candied bacon on purpose: Place bacon strips on a wire rack over a sheet pan and marinate in a marinade of syrup (maple or other syrup of choice), rice vinegar, and brown sugar. If you don’t double this recipe, you’ll cry because you’ll run out of delicious, candied bacon and want more!
Sauces and Marinades
Syrups are much easier to use in marinades and sauces than in baking. It’s usually a 1:1 substitution, but you can begin with less and gradually add more to get the flavor you want. A sweet and sour sauce is a must-try. The sauce goes well with seafood, spareribs, meatballs, and even sweet and sour roasted tofu or vegetable stir fry. It’s highly adaptable and would probably go well with fruit-flavored syrups like peach, pineapple, apple, citrus, or apricot.
Many fruit syrups pair well with acid in marinades. Pomegranate and white wine vinegar, strawberry and balsamic vinegar, apricot and dijon mustard, blueberry and cider vinegar—the possibilities are tantalizingly endless!
Spoon Maple Syrup Straight for Sore Throat
For sore throat, use a spoonful of maple syrup straight from the bottle. Maple syrup is similar to an all-natural throat lozenge with its antioxidant properties and thick, dense texture. If you have mild sore throat symptoms, try one spoonful of syrup at first or as a supplement to a dose of medicine.
Use as the Main Ingredient in a Glaze
Why make a glaze out of milk, powdered sugar, or water when syrup will suffice? This trick is especially effective with pumpkin, pecan, apple, or other fall-flavored treats. You can begin by making doughnuts and then get inventive with how you use the glaze.
Make Taffy Out of It
Make a batch of easy-to-make syrup taffy for your next snow day. Heat the syrup until it reaches the firm-ball stage (235° F or slightly higher), then carefully pour it in strips atop a patch of clean snow. Allow for about five seconds to solidify before wrapping around a lollipop stick or ice pop and enjoying while still warm.
Create Your Own Granola
Granola is an excellent way to begin your day, whether you use it as a topping for cold cereal or oatmeal, combine it with yogurt, or eat it on its own with a splash of milk. The issue is that premade granola is frequently loaded with added sugar and is usually pretty expensive.
Making your own is surprisingly versatile and straightforward, allowing you to get the flavors you want while controlling how much you spend. For instance, if a recipe asks for expensive pecans, you can omit them or substitute pumpkin or sunflower seeds, walnuts, or even toasted soy nuts.
This granola-making method is an excellent place to start because it uses syrup as a sweetener. It’s a fantastic way to use up any leftover fruit syrup while also regulating the amount of sugar in your granola and creating a budget-friendly, nutritious snack or breakfast option.