a.k.a. "Mary's Syrup" because my dear friend Mary put us onto this recipe. I have since adapted and changed a few things from what she originally sent me, mainly to stretch my beloved butter sticks a little farther, haha... It's excellent with anything on which you would pour normal maple syrup.
1 1/4 c. sugar (granulated or brown sugar)
3/4 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda
Directions:
Put butter, sugar, and buttermilk in a saucepan and bring to a boil. Remove from heat and add vanilla and baking soda. Mix well and serve over waffles, pancakes, german pancakes, french toast, etc.
As Naomi put it, "I think I'm going to throw up because this syrup is just so yummy and I'm eating so much of it!" It's GOOD.
1 tsp. vanilla
1 tsp. baking soda
Directions:
Put butter, sugar, and buttermilk in a saucepan and bring to a boil. Remove from heat and add vanilla and baking soda. Mix well and serve over waffles, pancakes, german pancakes, french toast, etc.
As Naomi put it, "I think I'm going to throw up because this syrup is just so yummy and I'm eating so much of it!" It's GOOD.
Alternate method to get a caramel syrup:
put butter and sugar together in saucepan and stir over medium high heat until mixture starts to turn brown (or if you're using brown sugar, the mixture gets darker brown). Add buttermilk and incorporate. Remove from heat and add vanilla and baking soda. The syrup may be a little thicker than the original version, but the main difference is the amazing caramel flavor...
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