Wednesday, March 3, 2010
Buttermilk Carmel Syrup
You're probably gagging just a little as you read this. Hear me out. I had this syrup at a bed and breakfast once and promptly came home and searched for it on trusty ol' Allrecipes. The only modification that I've made to that recipe is that I cook it for about 1-2 minutes longer than it specified (1 at low elevations, 2 at high elevations); I accidentally did that once and it just came out with even more caramelly delicious flavor and it took away the hint of the baking soda aftertaste. This is pure evil and so incredibly delicious that you'll never go back to Aunt Jemima. I suppose that's not an entirely fair comparison because this is caramel, not maple. But after this, you'll say, "Maple WHAT, now?"
You can put this on pancakes, waffles, French toast, ice cream, or eat it with a spoon. Admit it. You know you'll do it.
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla
Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.
There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir. Now eat it however you darn well please.