Monday, February 28, 2011

Buttermilk Caramel Syrup

Once again, the picture isn't great. Sorry. :)

This is another recipe I got from Our Best Bites. And oh boy, is it good. I honestly felt a little guilty eating it for breakfast because it definitely tasted more like dessert. Of course, normal maple syrup is pretty sugary-sweet too, so it shouldn't have. Basically, it's like pouring caramel sauce on your French toast (or pancakes, or whatever). It was so good.

Buttermilk Caramel Syrup

3/4 cup buttermilk
1 1/2 cup sugar
1 stick (1/2 cup) real butter (I cheated and used margarine and it still tasted divine)
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. (I used a huge 5 quart pot and it was a little bit too big. Make sure it's at least a 3 quart, though, I would say.) Bring to a boil, stirring frequently. Reduce heat to low and cook, still stirring frequently, for 8-9 minutes. Remove from heat and add vanilla. Skim the foam off the top (optional - I just stirred it in really well) and serve.

Refrigerate any leftovers.

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