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  • Caitlyn Appel

    Might have to try this to see how it compares to my buttermilk syrup... Buttermilk Caramel Syrup 1 1/2 cups buttermilk 1 cup sugar 1 cup brown sugar 1/2 cup butter* 1 tsp baking soda 1 tsp vanilla In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and stir 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. *Notes: -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. (If you want more of a caramel flavor, replace the 1 cup of regular sugar with brown sugar.)

  • Barbara Sullivan

    Waffle syrup that will change your life (its so good!) Buttermilk Caramel Syrup 1 1/2 cups buttermilk 1 cup sugar 1 cup brown sugar 1/2 cup butter* 1 tsp baking soda 1 tsp vanilla In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat andwhisk 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. *Notes: -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. Like it? Share it!

  • Julie Bettinson

    My favorite syrup recipe! Buttermilk Caramel Syrup 1 1/2 cups buttermilk 1 cup sugar 1 cup brown sugar 1/2 cup butter* 1 tsp baking soda 1 tsp vanilla In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and stir 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. *Notes: -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. (If you want more of a caramel flavor, replace the 1 cup of regular sugar with brown sugar.)

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