Recipe by ALISSASMOM
"This is a great homemade syrup that we found at a little B&B in South Dakota. This syrup is wonderful on hot, fresh blueberry pancakes."
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1 1/2 cups
I have made several recipes like this. Here's a few things to note. #1. When it cools, it gets hard. Like chewy caramels. Reheat it. #2. The longer you boil it, the THICKER and, later, CHEWIER it will get. You'll know when it has reached the point where it is no longer just a bunch of stuff in a pot and has become a sauce, because the color changes and the entire texture of the mixture changes abruptly. #3. This mixture grows in volume to about 6 times or more what you originally put in there. Use a HUGE pot and don't walk away from it. If it's getting too high, remove from heat, stir it down, reduce heat, and put it back. #4. The baking soda doesn't make a "bitter" taste. Burning the vanilla does. Remove from heat, and stir it until it doesn't bubble anymore, then stir in the vanilla. That "bitter" flavor is what happens when you burn vanilla, in ANY recipe. I hope these tips help someone; this is a fabulous syrup/sauce/caramel ice cream topping/cheesecake topping/whatever you want. Thanks for the recipe & the excuse to make another version of this totally sinful sauce!
I decided to do a 1/2 recipe of this to try it out. I got what tasted more like a "caramel sauce," than a syrup, in taste and texture unless that is what buttermilk syrup really is. I really liked the taste of it before it boiled the full 7 minutes and got too thick. However, a part of me feels like it is probably because I cut the recipe in half, so I don't suggest doing that. I would also use the largest saucepan, because this more than doubles in size when boiling. I may try again with the full recipe and maybe not boil it the full 7 minutes or at a lower temperature to see if I can get more of a syrup then a caramel if that is not the case. As a caramel like sauce it tasted good although when I follow directions for syrup, I expect to get something similar to what I know as syrup.
After sampling a buttermilk syrup at a local farmer's market, I thought I'd try and track down a recipe I could make at home. I am soooo happy I found this recipe. It's very similar and doesn't cost nearly as much to make as they were charging at the market ($7 for a little tub!) I am going to make & bottle this up for my neighbor's for Christmas present, along with pancake mix. Thank you so much for the fabulous recipe!!!----2nd Review: K, I made this a 2nd time & purposely omitted the baking soda. It's sooo much better. It doesn't have a bitter, baking soda taste like the first batch & it's a pretty, white color. It does have to cook a little longer & thickens up upon sitting on a heating pad off the stove. I like it even better the 2nd way.
This syrup is heavenly! I never thought buttermilk could make such a yummy caramel sauce, but every time we make this syrup, it's a huge hit. Just beware of how it doubles or triples in bulk as it boils and use a large enough pan.
I make pancakes almost every morning and had buttermilk on hand, so i decided to try this homemade syrup (instead of the usuall store-bought kind). This syrup is heavenly. It's so much better than store-bought syrup and it's easy to make. I always save leftovers in the fridge and heat it up when i want to use it again.
FYI: Lately Ive brought the sugar down to just 1 cup instead of 1 1/2 cups and it still tastes very sweet
So YUMMY! I didn't have any buttermilk so I added 2 1/2 t of lemon juice to 3/4 cup -2 1/2 t milk and let it sit until thickened. I wasn't sure if this would work but it did and hey less calories! Thanks!
Ridiculously good. I started a small kitchen fire because I forgot to cook it in a big pot, so remember to do that. But really, if my house had burned down and all I managed to save was the syrup, it possibly would have been worth it... it's excellent!
Simply amazing! I didn't have corn syrup so I used 2t corn starch and 1T flour to thicken it and after it cooled it thickened. This syrup is wonderful. I highly recommend it to anyone.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 53
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