How about some homemade Buttermilk Syrup to go with the WafflesI just posted? I have a deep and abiding love for Buttermilk Syrup. It smells delicious. It tastes delicious. It comes together in about 15 minutes (most of which you’re waiting for it to boil). In addition to the love I have for this syrup, I have a major weakness too. It’s called: “Always Wanting to Drink the Syrup Out of a Cup.” I am telling you, you can’t just eat the waffles with the syrup on top and be satisfied. This is a finger-dippin’, plate-lickin’, bowl-scrapin’ syrup. I really won’t judge you if you lick every drop off your plate and then dip a spoon into the bowl for some more. I’ll be right beside you, doing the same thing. I’ve only been tempted to drink it straight from the dish/pan/bowl about 652 times.
This syrup lasts for about 10-14 days in the fridge and most ingredients you’ll have on hand! I almost never have real buttermilk in my fridge, so I add 1 Tablespoon of vinegar into a one cup measuring device, and add milk to make 1 cup. Let it sit for about 5-10 minutes, and voila, buttermilk! Also, if you don’t have corn syrup on hand, you can try using honey. I haven’t done it yet, but I think it would work pretty well.
If waffles and pancakes are not your thing, try this on ice cream. I’m dreaming of a warm chocolate chip cookie, topped with ice cream, and drizzled with buttermilk syrup. YUM!
- ¾ cup sugar
- ½ cup buttermilk
- ½ cup butter (one stick)
- 1 Tbsp. corn syrup (Karo)
- 1 tsp. vanilla
- ½ tsp. baking soda
- Combine sugar, buttermilk, butter, and corn syrup in a medium saucepan. It should be large enough for the syrup to foam up about 3 inches.
- Bring ingredients to a boil over medium-high heat. Let boil for about 3 minutes.
- Add vanilla and baking soda. Stir and remove from heat. Syrup will foam and raise several inches, removing from heat will help prevent foaming over.
- Set aside to cool slightly and let foam dissolve before serving.
- Refrigerate leftovers for up to 14 days.
Corn Syrup substitute: 1 Tbsp. honey for 1 Tbsp. corn syrup