Buttermilk Syrup
Seemingly polar opposites, buttermilk and sugar come together to make an unexpected creamy, just-right sweet syrup. Use it on pancakes, waffles or French toast for a fun change or as a complimentary topping over fresh fruit and berries.
Ingredients
- 1/2 cup salted butter (1 stick)
- 1 cup buttermilk
- 1 cup white granulated sugar
- 2 tablespoons light Karo corn syrup
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
Instructions
- In a 4-quart sauce or soup pot over medium heat, melt butter. This may seem like a large pot for such a small amount of ingredients, but the baking soda causes a LOT of foaming and the ingredients will rise nearly to the top of the pot.
- Lower heat to medium low. Add the buttermilk, sugar, corn syrup and baking soda, whisking steadily. The syrup will start foaming quickly, so be sure to continue whisking. Cook and whisk for 1 minute. Remove pot from burner, stir in vanilla extract and cool syrup slightly before serving. Store any remaining syrup in a tightly closed jar in the refrigerator up to two weeks. Reheat and stir before serving.
Notes
For a sweeter syrup: increase sugar to 1 1/2 cups. All other ingredients and cooking instructions remain the same.
For a Caramel Buttermilk Syrup: follow cooking directions as for regular Buttermilk Syrup except increase cooking time to 7-8 minutes over medium low or low heat, stirring frequently. The syrup will turn a rich golden brown. Do not cook too long or at too high of a temp because the syrup may turn to candy--which would actually be a delicious save for overcooked syrup.
Recipe variations adapted from Oh, Sweet Basil