I know the name “Butter Milk Syrup” sounds a little strange, at least I thought so when I first heard it, but then I tasted it and was sold! If you haven’t tried it yet, you must. It’s the perfect thing to have for a special breakfast, over pancakes, waffles, french toast…anything.
3/4 c. buttermilk (or 3/4 c milk with 1 Tbs lemon juice or vinegar added in and set aside for 5 min.)
1 1/2 c. sugar (I’ve tried it with honey too and it was delicious, a little different flavor but delicious)
1 stick (1/2 cup) butter
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. Nutmeg (optional, but I highly recommend it!)
1-If you’re making your butter milk pour the milk and lemon juice of vinegar in a bowl and set aside. If you already have butter milk, skip to step 2.
2-Put the butter milk,sugar, butter and baking soda in a BIG pot. This recipe will foam up really big and overflow if your pot isn’t big enough!
3-Bring ingredients to a boil and reduce heat to low (still bubbling) stirring constantly. You can stir this on low for 5 to 8 minutes depending on how you like your syrup. The longer you cook it that more caramelized it becomes. It will slowly get darker and richer in taste.
|After about 5 minutes of cooking.
We usually like it around 5 minutes but sometimes I keep on boiling it until it’s a nice caramel that I can then use on popcorn or ice cream or whatever.
|After about 7 minutes of cooking.
4-Remove from heat and add vanilla. There will be foam on top so give it a good stir.