Beer Forum

Had some leftover candy syrup from a recent brew session. Was trying to figure out how it could be cooked with, and just replaced it with the sugar in my favorite buttermilk waffle batter. SO good!

1 3/ 4c. AP-flour
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/4 tsp. Pumpkin Pie Spice
4 tsp. Belgian Dark Candy Syrup
2 large Eggs
2 c. Buttermilk
6 Tbsp. Unsalted butter, melted

1. Mix all dry ingredients in a medium bowl.
2. Whisk together Candy Syrup, eggs, buttermilk and butter.
3. Fold wet ingredients into dry ingredients.
4. Cook at med-high on waffle-maker

Beer pairing suggestion:
Rochefort 8
Masedous Dubbel

I've used belgian dark candi syrup to make berry pies before. It comes out good but just using better quality fruit makes more of a difference than using $6 per pound sugar.

Ive used hefeweizen in replace of the milk to make waffles. They were wonderful and a lot fluffier than when made with milk. I guess it has similar effects as using water to make scrambled eggs instead of milk

I like the hefe idea. The problem with cooking with milk is that it's fat. It burns. If you want to make some killer scrambled eggs, try half & half creamer instead of milk or water. I also like to throw them in the blender with the 1/2 and a little S&P and go to town. You'll make the fluffiest eggs you've ever seen. Take this idea to your other recipes...

Please note: I've had a really bad night & my BAC is relative to how bad my night has been. Ch.. *hic* eers!

don't forget that you can make syrup from something like a New Glarus Cherry or Ommegang Chocolate Indulgence. making a reduction can take a little practice. which you can do because you don't need to reduce a whole bottle at time. if it's not thick enough for you the tiniest amount of corn starch will hold it together.

jwatkins56550 wrote:Ive used hefeweizen in replace of the milk to make waffles. They were wonderful and a lot fluffier than when made with milk. I guess it has similar effects as using water to make scrambled eggs instead of milk

its probably like using beer to make tempura batter. the carbonation adds a lightness to the batter