Last week, in the French Toast post, I casually mentioned “…serve with Buttermilk Syrup.” I assumed that there were others on the earth, like me, that would actually lick the plate clean of even one drop of this glorious, syrup of the gods. And that’s only because I haven’t figured out how to hook it up intravenously. Little did I know that apparently everyone doesn’t just have Buttermilk Syrup sitting around–oh, the shame. In fact, some folks have never even heard of it. Yikes.
That will be corrected this very minute.
1 cup butter
2 cups sugar
1 cup buttermilk
2 Tbsp corn syrup
2 tsp baking soda
1 -1/2 tsp vanilla
*Note: You will need a large pot for this recipe–bigger than you think. The baking soda will cause it to foam more than twice it’s original volume…so be ready.
In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil. Allow to boil for about 3 minutes.
Or just hook up an IV.
- 1 cup butter
- 2 cups sugar
- 1 cup buttermilk
- 2 Tbsp corn syrup
- 2 tsp baking soda
- 1 -1/2 tsp vanilla
- In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil.
- Allow to boil for about 3 minutes.
- Remove from heat and add baking soda and allow it to bubble up.
- Add the vanilla and stir.
- Mixture will thicken as it cools.
- Serve on pancakes, waffles, French Toast or scones.