Buttermilk Caramel Syrup
- 1 1/2 cups buttermilk
- 1 cup sugar
- 1 cup brown sugar
- 1/4 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 and whisk in soda and vanilla.
It is very important to use a large saucepan, as the syrup will bubble up a lot when you add the baking soda. As it cools, the bubbles go away.
I am not usually a big caramel fan, but I loved this syrup! It was especially awesome paired with the Oatmeal Pancakes I’ve been making (which I promise to share soon!)
It is pretty sweet so you don’t need a whole lot, and it was pretty thin, so this recipe is going to go far! (Unless you like to drown your pancakes in syrup…)
As the original recipes, suggests, you can use this on pancakes, waffles, German (or Dutch!) pancakes, and even ice cream!
Thank you for sending this in, Caroline!
Ashley at And the Little Ones Too with Easy Chicken Enchiladas and
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