It really is simple. In my opinion, corn syrup tastes bad. There is no need to put corn syrup in your syrup. This syrup refrigerates fine without crystallizing if you get all of the sugar dissolved in the first place. I like it with 1 cup light brown sugar, and one cup white sugar, but you can put in different amounts of light or dark brown sugar depending on how much molasses flavor you like (I like only a little tiny bit). Heat just until sugar is dissolved.
Frankly, this syrup goes together so quickly, that it just isn't worth buying Log Cabin anymore. To me, it tastes much better. If you like imitation maple flavor, put in the Mapleine. If not, leave it out. And there is something about hot syrup on pancakes or waffles that makes them just a little bit better on a cold morning. (So reheat leftovers before serving.)
