Buttermilk Syrup

Caramel Buttermilk Syrup

Author: Kara

Ingredients

• 1 1/2 cups buttermilk
• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup butter*
• 1 tsp baking soda
• 1 tsp vanilla
• 1 tsp maple syrup extract (optional)

Instructions

1. In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.

Notes

-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband’s cholesterol, but you can feel free to use all of it if you so desire. I won’t stand in your way.
-This stuff is so delicious, we haven’t gone back to maple syrup. We also use it on buttermilk pancakes, waffles, and German pancakes. It can also be served over ice cream.
-Several readers have asked how long this will keep in the refrigerator. I'm not exactly sure because with 4 hungry boys we finish things off pretty fast. But I know we've kept some for at least 6 weeks and it was just fine.

Recipe by Creations by Kara at http://www.creationsbykara.com/2011/02/buttermilk-caramel-syrup.html/