If you haven't picked up a ReCap Pour Spout for your mason jar yet, let me give you 2 reasons you need it in your kitchen.
King Cake Syrup
1 cup sugar
3/4 cup water, divided
1 teaspoon cane syrup
1 teaspoon vanilla extract
2 cinnamon sticks
Pinch of salt
In a small pot, add sugar, cane syrup, and 1/4 cup of the water. Stir over low heat until dissolved. Once the sugar has dissolved completely, add the cinnamon sticks & turn the heat up to medium high. Cover and boil for 2 to 3 minutes. Uncover and stir vigorously as the caramel continues to cook. Stir over heat until mixture is a light amber color. Remove the caramel from heat. Carefully pour in the remaining 1/2 cup of water. Be very careful when stirring the water into the caramel as it can splatter. Stir in the vanilla and a small pinch of salt. This syrup is best if you let it cool completely before use. Keep in the fridge.
Lavender Syrup
1 cup sugar
1 cup water
1/4 cup dried lavender
Heat sugar and water over medium heat and stir until dissolved. Reduce heat to low, add lavender and stir for 3 minutes. Turn off heat and let steep for 15 minutes. Strain into a mason jar. Keep in the fridge.
Let us know if you make these, or if you have a recipe you love.