Caramel Buttermilk Syrup
Ingredients:
- 1 1/2 cups buttermilk
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter*
- 1 tsp baking soda
- 1 tsp vanilla
Directions:
- 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.
***Chef Notes:
***The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and cholesterol, but you can feel free to use all of it if you so desire.
***This stuff is so delicious, I haven’t gone back to maple syrup. I also use it on pancakes but it can also be served over ice cream.
***Can be stored in the refrigerator for up to 2 months.