My mom sent this recipe to me, and I was so intrigued by it that I had to make it. I am so glad that I did. It is unbelievably good. It has a rich buttery flavor. Number One Husband tried it and just had to have pancakes, so I whipped up some Kodiak Cakes.
Don't worry, if you are like me, you do not have a carton of buttermilk in your refrigerator. Here is a simple substitute: To 3/4 C Milk, add 3/4 Tsp of vinegar or lemon juice. Let sit 10 minutes or longer before using. Easy Peezy!
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| Serve the syrup warm for best results. |
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| Hint: Mix sugar and buttermilk together while heating the mixture up before adding the butter. This will ensure a smooth syrup without the pan developing grainy sugary sides that is impossible to wash off without soaking the pan. |
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| Hint: The mixture will bubble up after adding the baking soda, so keep stirring the pot. Add the vanilla after the bubble up, so the mixture doesn't overflow. |
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| Hint: Let the bubbles disappear before bottling the syrup. |
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| Let cool completely before placing the lid on or condensation will form and dilute the syrup. |
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| A little behind the scenes kitchen reality check. Dishes don't wash themselves... |
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| Hint: The butter will separate after cooling, so shake well before serving. |
Ingredients
3/4 C Buttermilk
1 Cup Sugar
1 Stick of butter (1/2 Cup)
1/2 Tsp Baking Soda
1 Tsp Vanilla
Directions
In a medium saucepan on medium-high heat whisk buttermilk and sugar together. Once the mixture begins to thicken add butter. Whisk mixture until it boils. Lower heat to medium and boil for one minute while whisking. After one minute, remove from heat and add the baking soda. Whisk to mix to prevent mixture from bubbling over. Add vanilla. Mix well. Serve warm or cooled. Store for one week in the refrigerator or freeze the excess.
Enjoy,
Mrs. Smith
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