Kid-friendly Super Simple Syrup Recipe - Sticky Fingers Cooking
over 1,000 kid-approved recipes coming soon! save your flavorites
Recipe: Super Simple Syrup

Recipe: Super Simple Syrup

Super Simple Syrup

by Dylan Sabuco
Photo by Michelle/Adobe Stock
prep time
5 minutes
cook time
5 minutes
4-6 servings

Fun Food Story

Skip to recipe

Super Simple Syrup

No syrup in your pantry? No worries! With just water and brown sugar, you can whip up your very own Super Simple Syrup to drizzle on Buddy's Breakfast Pancake Spaghetti or any breakfast treat!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • drizzle :

    to trickle a thin stream of a liquid ingredient, like icing or sauce, over food.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • simmer :

    to cook a food gently, usually in a liquid, until softened.

Equipment Checklist

  • Small saucepan
  • Dry measuring cups
  • Liquid measuring cup
  • Wooden spoon


Super Simple Syrup

  • 1/2 to 1 C brown sugar
  • 3/4 to 1 1/2 C water


Super Simple Syrup

measure + boil

Measure 1/2 cup brown sugar and 3/4 cup water. (If making Buddy's Breakfast Pancake Spaghetti and Simple Syrup Soda (see recipes), double the amounts to serve with the pancakes and the soda.) Pour them both into a small saucepan over medium heat. Bring the mixture to a boil and boil for 5 minutes. The brown sugar and water will combine, creating a simple syrup. After 5 minutes, the hot syrup won't be super thick yet. If you wish to continue cooking the syrup to make it thicker, keep the syrup on medium heat until it reaches the desired thickness.


Carefully, pour the syrup into a bowl or measuring cup and let it cool down for a few moments before drizzling it over pancakes or Buddy's Breakfast Pancake Spaghetti (see recipe) and adding to Simple Syrup Soda (see recipe). The longer the syrup cools, the thicker it will become.

Surprise Ingredient: Sugar!

back to recipe
Photo by Regreto/ (raw sugar and sugarcane)

Hi! I'm Sugar!

"I'm very sweet and can sweeten lots of foods, especially candy and desserts. I also provide a lot of energy! You can find me in powdered, granular, and liquid form, and I am either white or brown. You don't want too much of me—well, you may, but too much wouldn't be healthy!"

  • The New Oxford American Dictionary defines sugar as "a sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink."
  • Sugar cane has grown in the Indian subcontinent and Southeast Asia since 4,000 BCE. People initially extracted its juicy sweetness by chewing on the raw sugar cane. India learned how to get sugar crystals from the juice and refine the sugar, and eventually, those methods spread to other countries, like China. Before and during this time, honey had been used around the world as a natural sweetener. 
  • Today, Brazil produces the most sugar worldwide, followed by India and China.
  • Sugar cane comes from the genus Saccharum and is considered a species of giant grasses! The plants grow from 6 to 20 feet tall. Their fibrous stalks are rich in sucrose, a sugar composed of glucose and fructose. 
  • Sugar is made in plants by photosynthesis, the process that turns sunlight into energy. 
  • The plants are grown primarily in tropical climates. The first sugar cane to be planted in the United States was in 1751 by French Jesuit priests in New Orleans, Louisiana. Today, sugar cane is grown in the US states of Florida, Louisiana, and Texas.
  • Sugar cane was introduced to Hawaii in about 600 CE. It was produced commercially from 1802 until the last sugar mill closed in 2016. 
  • Sugar cane is harvested by chopping down the stalks but leaving the roots so that they regrow in time for the next crop. At the sugar mill, they wash, shred, and press the stalks to extract the juice. The juice is boiled until it thickens and then crystallizes. The crystals are then spun in a centrifuge to remove the liquid, producing raw sugar. 
  • The raw sugar is sent to a refinery to be melted into sugar syrup and purified, which also produces molasses. The sugar is crystallized again from the syrup, and the crystals are dried and packaged. 
  • Sugar beets were first identified as a source of sugar in the 16th century by French author and scientist Olivier de Serres, who found that boiling a red beet produced sugar syrup. Since cane sugar was readily available and tasted better, his process did not become widespread.
  • Later, in 1747, a German science professor from Berlin, Andreas Sigismund Marggraf, used a white beet to make sugar similar to cane sugar; however, his method was never commercially produced. 
  • Marggraf's student, Franz Karl Achard, experimented with different beet varieties and selected a strain that would become the precursor of the modern sugar beet. Achard opened the first sugar beet factory in 1801 in what is now Poland.
  • The beets are harvested in the fall and early winter by digging them out of the ground. They are sliced and boiled to extract the sugar.
  • The white sugars include granulated, powdered (or confectioners'), fruit (or fructose), superfine (or caster), baker's special (superfine and quick-dissolving), coarse, and sanding. 
  • The brown sugars include light and dark brown, granulated brown, turbinado or raw, and muscovado (or Barbados). The sugars are brown due to molasses. The amount of molasses in commercial brown sugar based on volume is three and a half percent for light brown sugar and six and a half percent for dark brown sugar.
  • Liquid sugar is white granulated sugar dissolved in water or sugar syrup. However, molasses, corn syrup, maple syrup, and honey are also liquid and considered sugar.
  • Sugar adds sweetness to foods but can also aid in browning, rising, and tenderizing dough and other foods. Although sugar is added to desserts, it can also be added to savory dishes to enhance flavor and balance the acid and salt in a dish.
  • When heated, sugar is caramelized, creating a brown and sweet nutty flavor for making candy and a delicious sauce for ice cream and other desserts. Cooking fruit and vegetables long enough for the sugars in them to caramelize helps them to develop a rich, nutty flavor. 
  • Sugar by itself is a source of carbohydrates and energy; however, its calories are considered empty calories, as it has no other nutrients or health benefits. None of the sugar varieties are more nutritious than others. 
  • Not only can too much sugar make you way too active and keep you awake at night, but excessive consumption of sugar in any form contributes to the possibility of damaging health effects, such as obesity, type 2 diabetes, cardiovascular disease, cancer, and tooth decay.

The Yolk's On You

How do you get up on a horse made of pancakes?

Use the syrups! (stirrups)

The Yolk's On You

What did the cup of flour say to the tablespoon of sugar?

You sweeten me!

Shop Our Cookbooks

Now available on Amazon! Our cookbooks feature kid-tested recipes that build confidence in the kitchen. Expand your child's palate and spark a love of healthy foods with a Sticky Fingers Cooking cookbook.

Subscribe to the Sticky Fingers Cooking mailing list

Subscribe to our newsletter, The Turnip, to receive exclusive discounts and updates, insider tips + tricks from our awesome team, and instant access to the Sticky Fingers Cooking Starter Kit for free!

Selling like hotcakes!
2 registered for a session in the last 24 hours