Buttermilk Caramel Syrup

internetnut's Note:

This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. Serve it with waffles and every type of pancake. It is absolutely heavenly! I found this recipe on The Epicurean Connection. I have not tried this, but hoping to soon!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

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

Directions:

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.
2. *Notes:.
3. -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.
4. -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.
5. -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 2-3 months and it was just fine.