Friday, October 2, 2009

Why'd Ya Buy That?

I think I have a little food blogger on my hands. Aaron is always grabbing the camera, taking pictures of his food. I love it. When I put his breakfast on the table the other morning, he disappeared and came back with the camera. I like seeing things through his eyes. He took all the pics in this post.

While we were eating breakfast, he looked at me and said, 'Marmie, you getting fired was the best thing that ever happened to me." I laughed and asked him why. He replied, 'Cause your here'. Sigh. I love it. I think it was the bacon talking, or perhaps the homemade syrup.

I want to start a regular feature here, called 'Why'd Ya Buy That?' You'll be learning how to make your own cleaning products, soap, cheese, yogurt, etc.

Today, I'll give you the recipe I use to make my own syrup. It's so cheap and easy, and I think it tastes better than store bought. First...let's compare ingredients and costs, shall we?

Mrs. Buttersworth:

I have a secret to tell you first. I've always wanted to bite the tips of her fingers off and suck the syrup out. There, I've said it. That's been weighing heavy on my heart.

Ingredients for Mrs. Buttersworth:

High fructose corn syrup, corn syrup, water, salt, cellulose gum, molasses, potassium sorbate, sodium hexametphosphate, citric acid, caramel color, natural and artificial flavors.

Ingredients for mine: Sugar, Brown Sugar, Corn Syrup, Water, Vanilla Extract, Maple Extract.

Now, let's compare costs:

Mrs. Buttersworth: $3.79 for 24 oz (not on sale)

My syrup: $1.12 for 40 oz.


Here is the recipe......

2 cups of white sugar
2 cups of brown sugar
1/2 cup of corn syrup
4 cups of water
1 t. vanilla extract (I only use the real stuff)
1 T. maple extract

Mix everything together, except the extracts and gently simmer for about an hour. Take off of heat (it will thicken some when cool) and add extracts.

I store mine in canning jars. You could save an old syrup bottle.

I sure hope you'll make this, and enjoy it. There are other recipes online that you can toy around with. Some include butter, others make smaller batches.

Til next time....


  1. I am so making this syrup. We don't actually use syrup a lot, but this sounds easy (and cheap) to make. Thanks for posting this!
    Oh, I made your scones today and they were a hit. Both of my girls loved them, so did a friend of theirs and I thought they were delicious.

  2. Jayme I love your idea! Love the syrup recipe and I'm with aaron about the firing!! :)

  3. Oh, wow, I never even thought about making my own syrup! I may have to try it. When both of my sons were at home, I bought Mrs. Buttersworth in the gallon jug!

  4. Wow! Make your own syrup! What a smart idea. I definitely will try that. I did make the soup and my family loved it. Is that a recent photo of you in your profile? I really love your hair! Well, thanks a bunch for all of the great recipe ideas. Take care.

  5. Yummo! That picture is making me hungry-especially the bacon:D

  6. I love Aaron's photos. He has a good eye. Yummy looking breakfast. I think Aaron is so sweet saying that to you. Thanks for the recipe...I will try it or have My Guy try it since he does most of the cooking around here. Have a nice evening. I love your blog. It always makes me smile.

  7. Hi Girls! Thanks for the comments. This syrup is so much better and cheaper than store bought.

    Cynthia....that WAS my hair until I dyed it red. I miss it, and I will be going back to it.

  8. 1. Love what Aaron said about you being home. So sweet.

    2. Love your dishes.

    3. I had no idea it would be so easy to make this. Do you keep the syrup in the fridge? How do you keep it from getting too "syrupy" in the fridge?

  9. Bite the tips off Mrs. Buttersworth? I literally LOL.
    I heart your idea of "why'd you buy that?" Does your syrup taste buttery? Guess one could experiment with adding butter extract? FAB blog. Glad you got fired too. *wink*

  10. Marmie?

    Like out of Little Women? (which, btw, remains one of my all time favorite books!)

    I have a bit of a sugar sensitivity and always purchase 'lite' syrup (too much can make me crazy!)

    Any suggestions on how to 'lite-en' this recipe?

  11. I'm so glad you popped over cos now I've found your blog. Your description of the chickens with aprons and rolling pins just made me laugh out loud.

    I'm also someone who likes to make things from scratch, so I'll be looking forward to your new posts.

  12. Hi Mama Hen....I do keep in the fridge now. I didn't before, and Glen had me worried saying there were no preservatives. It stays nice and liquidy in the fridge for me. Hope it works out for you!

    Janean...welcome! I wouldn't say it tastes buttery. There are recipes out there that do have ones with real butter in them. A Gooseberry Patch recipe comes to mind. You might be able to Google it. Thanks SO much for stopping by!

    Peggy...sugar bothers me too! Must be all the Twinkies mom fed me. I'm sorry, I don't know a way to lighten this up. :-( I wonder if you could find a recipe online somewhere that would use Splenda......

    Welcome Esther! Thanks SO much for stopping by. I know...I'm weird about my chickens. I like to imagine they have these secret little lives, like Beatrice Potter characters!
    Welcome to you


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