Corn Cob Syrup. Don't throw out those corn cobs!

Corn Cob Syrup RECIPE🔽🔽🔽 Start with 12 to 14 cups of strained water that corn cobs have been boiled in. Add two, 2lb bags, of brown sugar and 1/2 cup of molasses or honey. Stir well and put back on stove top on medium/high heat. Cook stirring occasionally for about 1 1/2 hrs. To test and see if syrup is thick enough, take some out and let it cool. Taste and feel the consistency. If you want it thicker, cook longer. Remember that if it's hot, it will be thinner than if cold, so figure out how thick you want it. Seal in sterilized jars. After opening if you don't eat it in 2 weeks put in fridge and get out when you need it. You can warm it in the microwave. Yum!