Tuesday, June 26, 2012

Buttery Caramel Syrup

I think I have said it before, but I will say it again. I am not a food photographer. If you want fabulous pictures, this is probably not the place. But I promise it tastes good...And sorry this looks more like gravy than syrup.

But anyway, this syrup is great on pancakes or waffles as well as on ice cream. And while it has a ton of sugar, it has to be a little better than the HFCS maybe-ish crap, right?

Besides, its fast and yummy. And you can make a bunch and store it in the fridge for quite a while.

Please to not do the vinegar/lemon juice with milk sub for buttermilk. Get the real thing. Make the waffles with the leftovers. Worth it.

Buttery Caramel Syrup


1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter
1 tsp baking soda
1 tsp vanilla

In a large saucepan (3 qt+), bring the buttermilk, sugars, and butter to a boil over medium heat.

Let boil 2 minutes.

Remove from heat and add baking soda and vanilla. Whisk. It will bubble a lot. Glad you used the big pan?

Let cool. It will thicken as it cools. 

Serve and refrigerate leftovers. If you don't eat it all with a spoon.

No comments:

Post a Comment