Caramel Buttermilk Syrup

This caramel buttermilk syrup is delicious! I have used it on basic pancakes and Oatmeal Chocolate Chip Waffles with it tasting amazing on both. Basically whatever breakfast food you would put maple syrup on, you could use this syrup instead.

Caramel Buttermilk Syrup

Ingredients:

• 1 1/2 cups buttermilk
• 1 cup granulated sugar
• 1 cup brown sugar
• 1/4 cup unsalted butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions:

1. In a medium or large pot, add in the buttermilk, both sugars and butter.
2. Bring the mixture to a boil over medium heat stirring occasionally.
3. Slowly whisk in the baking soda and vanilla extract. Do this slowly as the mixture will bubble up quite a bit.
4. Allow the mixture to cool, stirring occasionally. The bubble will go away as the mixture cools.

Enjoy!!!

Notes:
It is not recommend to use a buttermilk substitution of milk and lemon juice or vinegar as the syrup will turn out very runny.

When you add the baking soda and vanilla the mixture will bubble up quite a bit, so you need a pot that will give plenty so it does not bubble over.
*Adapted from Creations by Kara.