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Moscow Mule Syrup

PrintPrint Recipe
  • Yield: 2 quarts
  • Prep Time: 0:20

Ingredients

  • 8 ounces butter (no substitutes)
  • 16 fluid ounces Karo® Light OR Dark Corn Syrup
  • 8 fluid ounces water
  • 1/2 cup vodka
  • 2 tablespoons ground ginger
  • 4 teaspoons freshly grated lime peel
  • 4 teaspoons pure vanilla extract

Directions

  1. Combine butter, brown sugar, corn syrup, water and vodka in a large saucepan over medium heat. (Syrup will bubble up so make sure your pan is extra large). Stir constantly until butter is melted. Continue stirring until mixture comes to a boil; boil and stir for 1 minute.
  2. Remove from heat and stir in ginger, lime peel, vanilla and pecans.
  3. Serve immediately or refrigerate until ready to serve. Syrup can be stored for 2 weeks in refrigerator.

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Corn Syrup

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print image

Moscow Mule Syrup

  • Yield: 2 quarts
  • Prep Time:  20 minutes

Ingredients

  • 8 ounces butter (no substitutes)
  • 16 fluid ounces Karo® Light OR Dark Corn Syrup
  • 8 fluid ounces water
  • 1/2 cup vodka
  • 2 tablespoons ground ginger
  • 4 teaspoons freshly grated lime peel
  • 4 teaspoons pure vanilla extract

Directions

  • Combine butter, brown sugar, corn syrup, water and vodka in a large saucepan over medium heat. (Syrup will bubble up so make sure your pan is extra large). Stir constantly until butter is melted. Continue stirring until mixture comes to a boil; boil and stir for 1 minute.
  • Remove from heat and stir in ginger, lime peel, vanilla and pecans.
  • Serve immediately or refrigerate until ready to serve. Syrup can be stored for 2 weeks in refrigerator.