Reviewed: Apr. 17, 2008

came out a wee bit thicker than syrup for me, more like a soft caramel. don't think i cooked it too long or too hot but this ain't gonna pour on anything! still tastes great but have to find another use for it as a candy instead.

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UALSUX

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Reviewed: Apr. 15, 2008

I had 10 kids overnight for my daughers 11th birthday and breakfast was homemade waffles. They were NOT getting my real maple syrup to spill, so I started the hunt for a syrup to make. I followed the directions exactly and ended up with the most amazing results that were better than using maple syrup at all! The kids loved that I served it up hot and that it was homemade. I also made another one from this site, but the buttermilk syrup was the favourite. I did screw up and put the maple flavour in this one instead of the other one though, but WOW this was good. I made it again to have in the fridge and used 2% milk and 35% whipping cream instead since I didn't have butter milk and to be honest, I didn't notice much of a difference in taste. Thanks so much!!!

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Lorrie

Cooking Level: Expert

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Reviewed: Apr. 15, 2008

This is wonderful...very good on french toast..will make again..its sweet but not to sweet...just right.

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SEXYTRACKR

Cooking Level: Intermediate

Home Town: Hamtramck, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Mar. 18, 2008

SOOOOOO GOOOD!!! This syrup goes perfect with the "Banana Pancakes l" recipe on this site. I made sure to use a medium to large pot as this does boil up (if you are boiling this on med-high heat, I would make sure to be constantly stirring with a whisk so it doesn't boil over the pot) I cooked it on low for a longer time and it turned out perfect.

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momofthree

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Reviewed: Mar. 1, 2008

Made ½ recipe on March 3, 2008, wished I had made the whole one. So good. Sliced a banana and swirled a little sauce on it and topped it with some Redi Whip Cream. So simple, good and versatile.

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Skiki

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Reviewed: Feb. 4, 2008

This was sooo good, I only made four servings for morning pancakes.

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Alison

Cooking Level: Expert

Home Town: Tualatin, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 30, 2008

My husband and I had this tonight for our pancake supper. My husband hates buttermilk and anything made with it. So I used 2% milk and soured it with lemon juice. Hubby raved about it and wants it to be the only syrup we use. After he said that I told him about the sour milk but he still liked it. Also I cut the recipe to 6 servings. I will be making this again.

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BAKEMEONE

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Reviewed: Jan. 27, 2008

UMMM UMMM GOOD!!! I used with the Truck stop pancakes on here and BAM! Great.

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bowie112

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Sioux City, Iowa, USA

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Reviewed: Jan. 20, 2008

Good, but "Absolute Best Pancake Syrup" on here is much better. Used only 1/2 tsp of baking soda.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 11, 2008

I made a half receipe perhaps this was a problem. My result was a heavy carmel sauce not a syrup. Will not make again.

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cheryl

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Reviewed: Jan. 6, 2008

This recipe was very easy to make. It was thick and caramely. However, I'm not sure if I messed up and put too much baking soda, but I could really taste it in the syrup. I couldn't eat much of it because of that.

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Rilartie

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 1, 2008

This is a good "caramel sauce" but it was too sweet for pancakes. If I was making caramel, I'd give this 5 stars but this was just way too sweet and sappy for pancakes.

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Joy

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 30, 2007

This is always a request from my children for any special holiday meal involving pancakes. Use a large pan because it does double in size while boiling , great over french toast fingers (a recipes i got off of here ) and vanilla ice cream

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DIANAURIOSTE

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 29, 2007

This syrup is WONDERFUL! It can make anything taste great. It's rich so would definitely compliment pancakes, french toast, etc. I wish I could give this recipe more than five stars!

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JAMES_MOM

Cooking Level: Intermediate

Home Town: Richmond, Texas, USA

Living In: Deer Park, Texas, USA

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Reviewed: Dec. 24, 2007

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.

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HEIDI

Cooking Level: Intermediate

Living In: Bountiful, Utah, USA

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Reviewed: Dec. 12, 2007

Phenomenal!! I made this for my parents when they came from out of town, everyone loved it! I keep it in the fridge all the time now.

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wendy little

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Reviewed: Nov. 6, 2007

So easy, rich and delicious, I will NEVER buy syrup again! Don't be apprehensive about using the buttermilk, the finished product tastes nothing like it. I have used 2% milk with a tablespoon of lemon juice added, and that worked just as well. I've also made it with brown sugar instead of white, and the results are a more pronounced "caramely" flavor and a bit more of a grainy texture, but it was still equally well received.

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The Glitter Girl

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 1, 2007

I thought everyone was nuts making syrup with buttermilk. I followed the recipe and it turned out great. My family and friends are asking for more. My coworkers still don't believe I made this with buttermilk!

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SUSAN HENDERSON

Cooking Level: Expert

Living In: Huntsville, Texas, USA

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Reviewed: Sep. 24, 2007

This syrup was really good. But, I did change it alot. I don't eat sugar, so I substitued the sugar for 1/2 a tsp. of Stevia. I changed the corn syrup (YUCK) to molasses and that's it! It was really good-but WOW does it expand when you throw that baking soda in there-I wonder what that is for???? Thanks!

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