Homemade Pancake Syrup

• 1-1/2 cup White Sugar
• 1 cup Brown Sugar
• 2 cups Water
• 1 cup Light Corn Syrup
• 1/2 Tablespoons Vanilla Extract
• 1/2 Tablespoons Maple Flavoring
• 1 Tablespoon To 2 Tablespoons Butter, Optional, For Butter Flavored Syrup

1. In a heavy saucepan, stir together sugars, water, and corn syrup and bring just to a boil. Remove from heat. Then stir in vanilla and maple flavorings (and butter if desired).
2. This is best served warm. It can be refrigerated and rewarmed in the microwave. Keeps 2-4 weeks in the refrigerator.
3. Tips:
4. If you prefer butter flavored syrup, add 1-2 tablespoons butter. For thinner syrup, add more water. If you prefer thicker syrup, cut the water to 1 cup and increase the corn syrup to 1 and 1/2 cup. (I think this recipe as given is about the consistency of Mrs. Butterworth's.)

white sugar, brown sugar, water, syrup, vanilla, maple flavoring, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/homemade-pancake-syrup-3/ (may not work)