1 cup sugar
½ cup margarine
½ cup buttermilk
Slowly bring to a boil, taking care to not scorch the milk. When it has reached a low boiling, remove from heat and add 1 tsp vanilla and 1 tsp baking soda.
This syrup really froths, so only double it in a 3 quart saucepan.
When I am out of buttermilk, I use regular milk and it still tastes delicious, just not quite the same as buttermilk.
Also, don’t worry if you cook it too long, then it becomes a "caramelly" type syrup….still delicious!
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5 hours ago