Buttermilk Caramel Syrup Food

BUTTERMILK CARAMEL SAUCE

Steps:

• Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).
• Cook over medium heat, stirring frequently, until the mixture begins to simmer.
• As soon as the mixture starts simmering, set the timer for 7 minutes.
• Continue cooking (it'll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.
• When the timer goes off, remove from heat and stir in the vanilla extract.
• Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)
• The sauce thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or microwave for a few seconds to thin it.

GINGERBREAD PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP

Steps:

• For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
• For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
• In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
• Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.

BUTTERMILK CARAMEL SYRUP

Steps:

• Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.

GRANDMA'S BUTTERMILK SYRUP

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

BUTTERMILK SYRUP

Steps:

• In a large (no, really, it need to be large!) pot, combine the sugar, buttermilk, butter, corn syrup, baking soda, and salt. Bring the mixture to a boil and boil for 7 minutes, stirring constantly (no, really, stir constantly--this can bubble over in the blink of an eye!).
• The mixture will be very bubbly and foamy. As it boils, it will start to develop a deep amber color and smell caramely.
• After 7 minutes, remove the mixture from heat. Stir in vanilla extract (it will bubble at first). Serve the syrup warm.
• This makes about 2 cups and can be made ahead of time and stored in the fridge. Reheat and give it a good whisk before serving.

BUTTERMILK SYRUP

Steps:

• In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil.
• Once it's at a complete boil, let it boil for 1 minute.
• Take off heat and whisk in baking soda and vanilla.
• It will foam up during the boiling, and especially when other ingredients are added.
• Serve with your favorite pancakes or waffles. Best served warm.

EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL

Steps:

• Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
• Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
• Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.

BUTTERMILK CARAMEL SYRUP

Steps:

• 1. Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. You'll have way more pot than ingredients, but this will boil all over your stove if you put it in a smaller saucepan. Bring ingredients to a boil and reduce heat to low, but you want it to keep bubbling. Cook, stirring very frequently, for 8-9 minutes. This is a form of candy-making and candy-making requires constant vigilance. When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla. 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. Pour over pancakes, waffles, ice cream, or whatever you desire!!!!