Reviewed: Jan. 8, 2007

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!

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persimmon gal

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Reviewed: Jan. 7, 2007

Wonderful!! My husband is not a "breakfast eater"- he doesn't usually eat pancakes, waffles, etc. But when I made this syrup he ate waffles every morning for a whole week!! Just be sure to watch it as it cooks so it doesn't boil over.

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ambweb

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Reviewed: Dec. 23, 2006

This is the best syrup I've ever made. I've made it 3 times already. It's a bit pricey with the butter, but it is soooo heavenly.

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GodMadeMePretty

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Reviewed: Dec. 12, 2006

Thanks so much for a wonderful addition to the breakfast menu! Easy to prepare and tastes very delicious! At another reviewer's suggestion, I used a larger saucepan than I thought I needed ... and I'm glad I did.

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LEXISOMI

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Reviewed: Nov. 19, 2006

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

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Oct. 24, 2006

We dip hot croissants in this yummy syrup. Mmmmmm!

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letakaye

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Reviewed: Sep. 11, 2006

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!

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Siobhan

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 18, 2006

I made this as it was good. But it didn't last refrigerator, It turned bad very quickly. I probably won't make again, I wanted sryup not caramel flavored sryup. It would be great on ice cream .

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LORIM

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Reviewed: Jul. 19, 2006

This is sweet and carmely and very good! Make sure to use at least a 2 1/2 qt. saucepan to avoid having the syrup boil over. And if you stir it occassionally while it's cooling, it won't get a skin on top. This is also great as an apple dip.

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StaciP

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Reviewed: Jul. 12, 2006

This makes a beautiful caramel sauce. To avoid accidents, I made this in a large enameled cast-iron bean pot, and was thankful I did. When this foams up during cooking it seems to triple in size! I let this cool to warm room temperature and served it with vanilla ice cream, blueberries, and a sprinkle of freshly ground sea salt. This might sound strange, but the salt with the caramel was fantastic and turned out to be one of our favorite desserts ever. Thank you!

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trufflebun

Cooking Level: Expert

Home Town: Warrenton, Oregon, USA

Living In: Santa Barbara, California, USA

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Reviewed: Jul. 5, 2006

This was a big hit with my kids. thanks.

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awyman

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Reviewed: May 31, 2006

Sweet, fattening and unhealthy but sooooo good! Incredible with warm pancakes... The next day, I mixed the leftovers with fresh strawberries and got a delicious fruit coulis!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: May 22, 2006

This stuff is just awesome! It makes pancakes/waffles really special. Thank you so much!

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Caroline C

Cooking Level: Expert

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Reviewed: May 21, 2006

This was amazing! My family loved it so much; they don't want me to make any other kind of syrup now!

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ASHLEYP

Cooking Level: Expert

Home Town: Santa Maria, California, USA

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Reviewed: Apr. 13, 2006

This recipe is amazing. My roommates and I had a French Toast breakfast and made this recipe. Everyone present raved about the syrup and wanted the recipe. I've also found that this tastes amazing on ice cream too.

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Ariel

Cooking Level: Intermediate

Home Town: Byron, Georgia, USA

Living In: Provo, Utah, USA

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Reviewed: Apr. 10, 2006

This is more like a caramel sauce, but nonetheless, it's DELICIOUS!!! It's good on cake, bread pudding, ice cream, French toast, etc... Highly recommended.

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MOLLYSCHMOLLY

Cooking Level: Beginning

Living In: Toledo, Ohio, USA

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Reviewed: Apr. 9, 2006

This is great! I had this syrup with Pecan Pancakes. I used powdered buttermilk and a bit more corn syrup and it was wonderful! Really rich and carmely! I bet it would taste great on ice-cream.

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Pec

Home Town: Byron, Georgia, USA

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Reviewed: Mar. 28, 2006

This recipe is soooo yummy--I've made it several times and it's a big hit around here. I actually made it yesterday and cooked it about ninety seconds too long because someone came to the door. I thought I'd ruined it, but it turned out even more delicious--more of that heavenly caramel flavor.

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KATERANDLEJONES

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Mar. 17, 2006

This is heavenly! My husband, who wants everything simple and the same every single day, groaned when I told him I was making homemade pancake syrup. I really did it out of necessity since we were so low on our store-bought syrup. Needless to say he love it and won't eat store-bought anymore. Plus he raves on and on to everyone about how great it is and that it's the best he's ever had. Thank you, so delicious!!

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Julie G.

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Reviewed: Jan. 21, 2006

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.

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