Monday, August 13, 2012
Yield: 2 cups
Total Time: about 10 minutes
1 1/2 cup sugar
3/4 cup buttermilk*
1/2 cup butter
2 Tablespoons corn syrup (optional, but it helps keep the syrup from getting too "sugary")
1 teaspoon baking soda
1 teaspoon vanilla
*If you don't have buttermilk on hand, you can make your own using regular milk and lemon juice. Just fill a measuring cup with one tablespoon of lemon juice, then add enough milk to reach the 1-cup line. Let sit for five minutes before adding to your recipe.
Melt butter in a large pan over medium heat. Add buttermilk and sugar. Let boil for 2 minutes then remove from heat. Add vanilla and baking soda. (The baking soda makes the mixture expand so be sure the pan is big enough to accommodate this.)
*Store any leftover syrup in an airtight container in the fridge. If syrup thickens up after a couple days, just add a little milk and re-heat in the microwave.