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.