Strawberry syrup has many uses in breakfasts and desserts. It also can be used as a decorative garnish. Most strawberry syrups are made from real strawberry juice or artificial strawberry flavouring. Syrup made form real strawberry juice is easier to thicken than the syrup made with artificial flavouring. Corn syrup is more difficult to thicken than its natural, sugar-based counterpart. However, with the proper ingredients and techniques, you can thicken any kind of strawberry syrup. Thickened strawberry syrup makes an excellent topping for ice cream or filling for cakes or pies.
Heat the strawberry syrup on the stove in a small saucepan.
Simmer syrup for 20 minutes on low to medium-low heat until the volume is reduced by at least one-third, stirring frequently to prevent it from burning or boiling over.
Add 1 tbsp of cornstarch for every 2 cups of syrup. This will make a thick sauce about the consistency of caramel. If you want thinner syrup, add less cornstarch.
Spoon a small amount of syrup into a bowl and mix the cornstarch into the small batch of syrup before transferring it to the saucepan. Mix in the cornstarch with a whisk.
Allow the syrup to heat until the sauce is as thick as you like. Within five to 10 minutes, the syrup should be thick enough for pie filling or Chinese sweet and sour sauce.
Serve syrup immediately or allow the syrup to cool to room temperature before storing.