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Aunt Jemima Maple Syrup

Aunt Jemima Maple Syrup
  • 1 Quart
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Aunt Jemima Maple Syrup

The year 1989 marked the 100th anniversary of the Aunt Jemima trademark. The name was conceived in 1889 by Chris Rutt while he was attending a vaudeville show and watching a New Orleans-style dance number performed to a jazzy tune called "Aunt Jemima." Rutt liked the music so much he stuck the name on his products. The maple syrup came along much later, in 1964, and is now the country's largest-selling syrup. Today some folks tell the story of how their friends or relatives once met Aunt Jemima many years ago and how she was a kind and cordial woman. Little do they realize these people were fooled by a promotional campaign for the products back in the forties and fifties that used actresses traveling from town to town dressed up and acting like the "famous women." There never really was an Aunt Jemima. By Todd Wilbur

Ingredients

2 cups water
1 cup granulated sugar
2 cups dark corn syrup
¼ teaspoon salt
1 teaspoon maple flavoring

Directions

1. Combine the first four ingredients in a saucepan over medium heat. 2. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes. 3. Turn the heat off and let the syrup cool for 15 minutes. 4. When completely cool, transfer the syrup to a covered plastic or glass container.

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