Buttermilk Caramel Syrup Recipes

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

Steps:

• Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).
• Cook over medium heat, stirring frequently, until the mixture begins to simmer.
• As soon as the mixture starts simmering, set the timer for 7 minutes.
• Continue cooking (it'll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.
• When the timer goes off, remove from heat and stir in the vanilla extract.
• Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)
• The sauce thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or microwave for a few seconds to thin it.

Steps:

• Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
• Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

Steps:

• 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.
• *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.