Monday, December 10, 2007

Caramel/ Buttermilk Syrup

This is a definite family favorite! I think you really do need fresh buttermilk for this recipe (no powder substitutes or milk+lemon juice here). A word of caution: Use a 4-1/2 quart pan (or larger). If pan is too small, it will boil over and make a big mess! Serve on pancakes, french toast or waffles - or boil a little longer and use it as an ice cream topping!

-Aunt Deborah

2 cups sugar
3 Tbsp. Karo syrup
1 cube margarine (or butter)
1 tsp. baking soda
1 cup buttermilk

Mix all ingredients in a large pan. Bring to a rolling boil for 3 minutes. Remove from heat. Add 2 tsp. vanilla. Pour into your favorite syrup pitcher and enjoy!

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