Recipe by Suzanne Stull
"Creamy tasting syrup that's great when poured over cakes with fruit."
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I found this syrup GREAT!!it tastes jus as good on plain ol' butter cake..I poured it over the cake,when still warm and sprinkled chopped up pieces of almonds over that...The result was delicious..Some might find it a lil too sweet to their liking,but overall my family loved it..thank you so much for this!!:)
I made this to go with some banana pancakes. I knew the pancakes would have really strong flavor all by themselves, so I didn't want a really flavorful syrup, but this was basically just sugar. I think next time I will try adding some nutmeg or something...
I decided to try this recipe for an Allrecipes faceless recipes challenge (recipes without photos). It has a good flavor. It kind of looks like melted butter, but has a taste like a not overly sweet butterscotch. I made 1/2 recipe, because I didn't need a full cup of syrup. I also lowered the sat. fat a bit, and it didn't seem to affect the recipe. For half the recipe I used 2 Tblsp. of butter and the rest a light margarine and used 1% milk instead of evaporated to avoid wasting a full can for the small amount. I have found that syrups tend to turn to a caramel on med-high, so I cooked it on medium or 5 on my stove. According to the introduction, it is meant for cakes, but it was fine warm on pancake puffs (ebelskivers).
My family love the homemade syrup better then store bought. Had it over Rasberry Buckle and stuff french toast.
AS IT COOLS WILL IT BECOME SIMILAR TO CONDENSE MILK?
* Percent Daily Values are based on a 2,000 calorie diet.
Buttery Milk Syrup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
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