Buttermilk Caramel Waffle Syrup

“Can’t Be Beat” Caramel Syrup, great on pancakes, waffles and crepes. When you want something a bit different from maple and berry syrups, go with the Caramel - it’s a Winner!

Buttermilk Caramel Waffle Syrup

1/2 cup butter 3/4 cup granulated sugar 1/4 cup dark brown sugar 1/2 cup buttermilk 1 1/2 teaspoons vanilla extract 1 teaspoon baking soda pinch of salt

-Over medium-high heat, combine butter, sugar, and buttermilk in a medium saucepan until the butter is melted. Bring to a boil, stirring frequenly. The mixture will boil up very high so you need a pan with room for it to do this. Continue boiling for one minute as the syrup thickens. 

-Remove from heat and whisk in the vanilla, pinch of salt and baking soda. The baking soda will cause the mixture to foam! Set aside to rest for 10 - 15 minutes then pour into a serving pitcher. Serve warm on pancakes or waffles.  Store leftover buttermilk syrup in an airtight container in the fridge.

Mix ingredients and bring to a boil then stir in baking soda and vanilla. Pour into containers or serving pitcher.

A picture worth a thousand words of adoration for caramel syrup!

Serve syrup warm or at room temperature on waffles or pancakes.

Add fruit, whipped cream, nuts, granola or other toppings to the caramel doused waffle.

Store buttery, caramel syrup in a sealed container in the fridge for more adventures in caramel in your future.

PERSNICKETY NOTES:

**Although real buttermilk is best, if you don’t have buttermilk you can add 1/2 tablespoon of vinegar or lemon juice or 2 tablespoons sourcream to a 1/2 cup of milk. Mix well and let it sit for about 5 minutes.

**You can make the syrup ahead of time then warm gently to serve. Store in the fridge for up to 3 weeks.

**Truth be told, this caramel sauce is great on cakes, as a fondue or on ice cream. It may be a bit thinner than you are accumstomed to for some uses. But the flavor is great caramel, all the way!