Buttermilk Syrup

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I know it’s hard to see the syrup from the picture, but it should be the consistency of runny caramel sauce.

So, this syrup is very good, but we cooked ours too long. Essentially, when it first starts to change color, take it off the heat. Watch it carefully, or yours will be too thick like ours (although it still tasted good). Anyway, we got the recipe from my friend Jenny Beykirch and it gets a 7.

 

Buttermilk Syrup


1/2-3/4 cup butter
2 tablespoons karo syrup
¾ cup buttermilk
1 ½ cup sugar
1 teaspoon soda
2 teaspoons vanilla
Mix everything but vanilla and boil for 8-9 minutes  while stirring. As soon as it starts to change color from white to light brown, remove from stove, add vanilla. It will froth up a bit and then settle.

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