Sous Vide Orange-Thyme Maple Syrup

Take breakfast to the next level with this sous vide orange-thyme maple syrup. Made with fresh thyme and orange zest, this will probably be more popular on the adults’ pancakes and waffles than the kids’. Just be sure to use pure maple syrup for this recipe.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 135F / 57.2C

Ingredients

• 2 cups pure maple syrup
• 6 sprigs fresh thyme
• 2 tablespoons orange zest
• 1/2 teaspoon fine sea salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
2. Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the thyme and let cool. Transfer syrup to an airtight container and refrigerate for up to 2 weeks.