Prep 15 mins
Cook 0 mins
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!
- 354.88 ml buttermilk
- 236.59 ml sugar
- 236.59 ml brown sugar
- 118.29 ml butter
- 4.92 ml baking soda
- 4.92 ml vanilla
- 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.
- -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.
- -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.
- -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.
I can't believe I'm the first to review this recipe. It's very very good! I had some buttermilk that was a little outdated and I hate to throw food away so I decided to try this. I'm so glad I did! I was out of butter so I substituted margarine and only used about 1/3 cup instead of 1/2 cup. This is sooo good. I boiled the mixture for at least 5 minutes because I didn't want the sauce to be too thin. The baking soda does make the sauce expand quite a bit but thankfully my pan was large enough that it didn't boil over. I'm so glad I found this recipe. Thanks for sharing, internetnut!