3 cups of apple juice or apple cider
1 cup of sugar
2 tablespoons of dark molasses
Stir the sugar into the apple juice and bring to a boil. Reduce to a simmer for the next twenty minutes. When the liquid has been reduced to about half, start monitoring the temperature with a candy thermometer. As soon as the syrup has reached 235F, take the pan off the stove. Let it cool, stir in the molasses and serve with the pancakes. This appelstroop, when still warm, is not as thick as the commercial product but will thicken when refrigerated. The flavor is very close to the original. Makes one cup.