南瓜香料糖浆 Pumpkin Spice Syrup(食谱参考The Messy Baker，做少许更改)
水 1 1/2杯
云尼拉香精 1 1/2汤匙
3 . 煮好后将糖浆用筛过滤。
Pumpkin Spice Syrup(食谱参考The Messy Baker，做少许更改)
3/4 cup brown sugar
1 cup granulated sugar
4 tsp pumpkin pie spice
1/4 cup pumpkin puree
1 1/2 tbsp vanilla extract
1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
2. Turn the heat down to low and whisk in pumpkin pie spice and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
3. Remove from the heat and strain through a mesh strainer.
4. Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator. The syrup will remain thin after cooking and straining.
Yield: Two 0.5L glass jar
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
also linked to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House.