Caramel Buttermilk Syrup Recipe Creations By Kara

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BUTTERMILK CARAMEL SYRUP



Buttermilk Caramel Syrup image

Add fresh fruit and blintz filling for an even more decadent stack of pancakes.

Provided by Chef Rich

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 15m

Yield 16

Number Of Ingredients 6

3 cups white sugar
1 ½ cups buttermilk
1 cup unsalted butter
2 tablespoons corn syrup (such as Karo®)
2 teaspoons baking soda
4 teaspoons vanilla extract

Steps:

  • Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 40.7 g, Cholesterol 31.4 mg, Fat 11.7 g, Protein 0.9 g, SaturatedFat 7.4 g, Sodium 184.7 mg, Sugar 39.4 g

BUTTERMILK CARAMEL SYRUP



Buttermilk Caramel Syrup image

This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. Serve it with waffles and every type of pancake. It is absolutely heavenly! I found this recipe on The Epicurean Connection. I have not tried this, but hoping to soon!

Provided by internetnut

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter
1 teaspoon baking soda
1 teaspoon vanilla

Steps:

  • In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk 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.

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