Corn Cob Syrup

From Nebraska Pioneer Cookbook by Kay Graber, c. 1974. I haven't made this yet, but will this summer when I have the corn cobs.

• Ready In: 2 hrs 5 mins
• Serves: 18-24
• Yields: 1 pint

Ingredients

• 12  large  clean  corn cobs
•  water, to cover
• 2  lbs brown sugar

Directions

1. Cover one dozen large, clean corn cobs with water; boil one to two hours. Drain off the water and strain it (there should be 1 pint of it). Add two pounds of brown sugar to this and boil to desired thickness.