Friday, May 1, 2009

Buttermilk Syrup

Amy D.

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!

1 comment:

  1. I love this recipe! I happen to have the same one and we love it on French Toast. If you don't have buttermilk, just add 1 T. of lemon juice to your milk.