This syrup was simply Smack-yer-Mama good. But seeing as it was Mothers Day and, and I'm from the North, I refrained both from calling her "Mama" and from smacking her. Regardless, everyone at brunch agreed that this was just amazing, and you know to believe such reviews when folks are complaining they're full, but they're still sitting at the table eating this by the spoonful.
I had none of the problems anyone else reported; while it will indeed get foamy, if you're used to making caramel corn (which I do constantly... sort of a culinary tic of mine) you know how to give it room and gently coerce it into submission. To wit: a firm but not overly aggressive whisking off-heat will help calm it down. And if the aesthetics of serving it are vexing you, what little foam remains skims off easily with a cool, dry spoon.
My real reason for sticking in my two cents is to share that I, being totally dairy intolerant, made buttermilk of good, creamy Almond Milk with a spoon of white vinegar, and I substituted a high-quality natural margarine for the butter.
Not only was it amazing (and doubly so for me, who could partake if not guiltlessly then at least painlessly), but my guests could not stop eating this version either, which was almost imperceptible in its difference from the Mother Syrup.
This syrup is perfect over heartier breakfast sweets, like strata, bread puddings (shoot me now, I beg you) and stuffed French toasts. Also on grilled, buttered bread.
Thank you for this.
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This syrup was simply Smack-yer-Mama good. But seeing as it was Mothers Day and, and I'm from...