Bright Light Buttermilk Syrup Food

BUTTERMILK SYRUP

Steps:

• Place first five ingredients in large saucepan.
• bring to boil and cook for 7 minutes (mixture will foam), stirring to prevent scorching.
• Remove from heat and stir in vanilla extract.
• Serve with German pancakes,or waffles,french toast,etc.

BRIGHT, LIGHT BUTTERMILK SYRUP

Steps:

• Place first five ingredients in a large saucepan.
• Bring to a boil and cook for 7 minutes (mixture will foam), stirring occasionally to prevent scorching.
• Remove from heat and stir in vanilla extract.
• Serve warm on pancakes, waffles or french toast.

COCONUT BUTTERMILK SYRUP

Steps:

• In a saucepan, melt the butter, then add buttermilk and sugar, stirring over medium heat until dissolved. Bring to a boil and let cook for one minute.
• Remove from heat and stir in baking soda and coconut extract. It will bubble up a lot - give it a minute to settle down, stir to combine well, and serve immediately.
• It will keep in the fridge for about two weeks. Just warm it up and re-stir before using.

BUTTERMILK SYRUP

Steps:

• Mix together sugar, butter, and buttermilk and bring to a boil. Boil for 45 seconds and remove from heat.
• Stir in baking soda and vanilla.
• Serve over pancakes or waffles.
• Bottle and store in the refrigerator. Serve warm.
• (When I made it I found that it separated into layers in the refrigerator. Just wait till it has cooled most of the way and shake the bottle).

BUTTERMILK SYRUP

Steps:

• Bring the butter, sugar, buttermilk and Karo syrup to a boil in large pan. Remove from heat and stir.
• Then add the baking soda and vanilla. Mixture will fizz to twice the size. Let set, stirring occasionally.
• Serve while hot.