Recipe by BamaBelle30
Here is a lovely topping for pancakes, waffles, whatever, that again proves the versatility of buttermilk. Although not quite so good as the real thing, it comes very close. And in case of emergency, it can come in handy. You can use it in any recipe that calls for honey with the exception of candies; those require a different form of sugar that impedes crystallization. From Better with Buttermilk by Lee Edwards Benning
Directions See How It's Made
- Combine the sugar and buttermilk in a non-aluminum saucepan and simmer for about 45 minutes over low heat, stirring frequently so that it does not turn into a transparent cheese.
- When done, it should sheet from the spoon like jelly and be the color of very light clover honey. It should taste like honey with a slight buttermilk aftertaste.
- If the buttermilk flavor is too strong, add the baking soda, which sweetens it. However, the baking soda will make it frothy for a few minutes and, if the sugar has impurities, they will come to the surface. You may need to skim it.