Syrupy Sweet Syrup

Syrup can be a sticky subject.  When you ask people the name of their favorite syrup, most people inevitably have strong responses to the topic.  Everyone has their favorite and they want it to be your favorite, too. From maple syrup to molasses, from thick corn syrup to the runny stuff that dominates store shelves, syrup runs the gamut from thick to thin, sickeningly sweet to mild.

But this is my blog; therefore, I’ll be talking about my favorite syrup, thank you very much.  Golden Eagle syrup is made right here in Alabama, in Fayette County to be exact.  The Patterson family started making the thick, rich, honey infused syrup back in 1928.  It’s a blend of corn syrup, cane sugar syrup, cane molasses and pure honey.  Nothing but natural ingredients, which makes it taste homemade.  The syrup is quite sweet with a mild flavor.  You can definitely taste the honey which accounts for its sticky texture.  It comes in glass jars now, but back then you could find it in tin cans with a handle on top, much like a paint can.

The glass jars are a point of contention with people who did not grow up on Golden Eagle Syrup.  People just don’t know how to get the syrup out.  I had a few people over to my house this week to enjoy breakfast for dinner, and everyone just passed by the Golden Eagle for the squirt bottle of runny syrup.  Some people will try to pour it out, but that’s best reserved for the experts, those who have been dining on the lovely pancake and waffle syrup their whole lives.  The inexperienced will inevitably end up with an enormous glob of syrup on their pancakes.  Then the next time someone picks up the jar, they’ll be surprised by a sticky mess of goo on the side.  The trick is to use a spoon.  Scoop up some syrup, then let it drizzle off the spoon onto your breakfast.  This gives more control over syrup placement, making for more even coverage on your pancake.

Now that you know how to get the syrup out of the jar, let’s take a look at its many uses.  Obviously you can spoon it over pancakes and waffles.  But on a fresh baked biscuit it’s simply heavenly.  The trick is to take a pat of butter, put it inside a hot biscuit until it melts, then drizzle on some Golden Eagle syrup and swirl it around with the melted butter.  It’s ridiculously rich and divine.  You can also use it to make pecan pie, baked beans, ham glaze and barbeque sauce.  Lots of recipes are on the Golden Eagle website.

Right now, you can find the syrup at grocery stores in a number of states.  But the company’s website says it plans to open online ordering soon.  The only drawback I’ve found is when I go to reopen the jar.  If you get even a drop of the stuff on the rim, it practically seals itself shut.  But that’s nothing a quick trip under hot water won’t fix, and besides, that’s part of its homemade charm.

So go to your local Piggly Wiggly and pick up a jar.  Breakfast for dinner will never be the same again.

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