2 cups brown sugar, packed
1 cup water
Dash salt
1/4 cup white corn syrup
Combine sugar, water and salt in a saucepan and bring to boil. Cover and boil gently 10 minutes, or until a thin syrup is formed. Keeping the pan covered prevents formation of crystals around sides of pan. Stir in corn syrup. Cool and put into covered jar. If more syrup is made than is needed immediately, the corn syrup may be cooked along with the sugar and water; this will prevent crystallization during the storage period. Keep in a tightly covered jar either in or out of refrigerator. About 2 cups.
A maple-flavored syrup may be made using white sugar instead of brown in the same proportion. When cooking is done, add maple flavoring a little at a time until desired flavor is obtained.
