This Log Cabin syrup is already relatively clean with no seed oils or artificial preservatives, but contains vague 'natural flavors.' The DIY version uses certified organic ingredients and replaces artificial flavoring with real vanilla extract, eliminating any processing additives while maintaining the same sweet, smooth consistency.
Based on: All Natural Table Syrup
· Makes approximately 24 servings
· Serving: 2 tablespoons (30g)
Why This Recipe is Seed Oil Free
Commercial All Natural Table Syrup from Pinnacle Foods Group Llc, Log Cabin often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original All Natural Table Syrup may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary sweetener and base that provides the characteristic thick, pourable consistency and mild caramel notes
Organic cane sugar
120g (about ⅔ cup) · Wholesome Organic Cane Sugar
Adds clean sweetness and helps achieve the proper sugar content to match commercial nutrition profile
Organic coconut sugar
80g (about ⅓ cup) · Big Tree Farms Organic Coconut Sugar
Provides molasses-like depth and brown sugar flavor without refined processing chemicals
Pure vanilla extract
8ml (1½ teaspoons) · Simply Organic Pure Vanilla Extract
Replaces vague 'natural flavors' with authentic vanilla warmth and complexity
Organic citric acid
1.5g (⅓ teaspoon) · Anthony's Organic Citric Acid
Provides subtle tartness to balance sweetness and acts as natural preservative
Filtered water
60ml (¼ cup) · Filtered tap water or spring water
Adjusts consistency to achieve perfect pourable texture similar to commercial syrup
Instructions
Step 1. In a heavy-bottomed saucepan, combine the brown rice syrup (450g) with filtered water (60ml). Heat over medium-low heat, stirring gently with a silicone spatula for 2-3 minutes until the mixture is warm and easily stirred — this step makes the thick rice syrup more workable and ensures even sugar dissolution.
Step 2. Add the organic cane sugar (120g) and coconut sugar (80g) to the warm syrup mixture. Stir continuously for 4-5 minutes until both sugars completely dissolve — you should not feel any grittiness when you rub a small amount between your fingers. The mixture will bubble gently but should not boil.
Step 3. Remove from heat and let cool for 2-3 minutes until no longer steaming. Add the vanilla extract (8ml) and citric acid (1.5g), whisking vigorously for 30 seconds to distribute evenly — adding these after cooling preserves the vanilla's delicate flavor compounds and prevents the citric acid from becoming bitter.
Step 4. Strain the mixture through a fine-mesh sieve into a clean glass jar or bottle to remove any undissolved particles. The syrup should pour smoothly like honey and coat the back of a spoon. If too thick, whisk in an additional 1-2 tablespoons of warm water; if too thin, return to low heat for 2-3 minutes to reduce slightly.
Step 5. Cool completely before sealing. The syrup will thicken slightly as it cools to room temperature. Store in refrigerator for up to 3 months — the citric acid naturally preserves freshness. Use exactly 2 tablespoons (30g) per serving, which provides the same sweetness and 110 calories as the commercial version. Warm slightly before use if it becomes too thick when cold.
Storage
Store in refrigerator in airtight glass container for up to 3 months. May thicken when cold — warm gently in microwave for 15-20 seconds or run jar under warm water before use. No artificial preservatives means shorter shelf life than commercial version.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$0.42
Savings29%
Higher upfront ingredient cost but significant long-term savings through bulk buying. Organic certification and elimination of processing additives justify the premium over conventional syrup. Note: Prices need verification for current accuracy.