Tuesday, March 1, 2011

Caramel Syrup

This syrup has become a staple in our home.  About 10 years ago I discovered it in an old cookbook.  We lived in Oregon at the time, due to us being at sea level  it took 7 minutes to cook.  Here in Idaho we live at a much higher elevation so it cooks faster about 4 or 5 minutes

The recipe calls for Buttermilk.  I don't always buy buttermilk but I found a little secret, cultured buttermilk.  It's a powder that last much longer then regular buttermilk.  It doesn't have to be refrigerated until you open it.  I have one in the fridge. and one in storage.  I have made the syrup with this and with regular buttermilk, and it tastes exactly the same. Be sure to make the buttermilk mix separately, then add to the rest of the ingredients. I skipped this step once and the syrup had buttermilk lumps.

 Use a big pot because this syrup foams up while cooking.  The picture above is the color when you first start cooking.

This is the color of the syrup when it's done.  Notice the color change.  If you cook this too long it will turn into thick caramel.  Not a bad thing just hard to pour over pancakes, french toast, waffles, ice cream, brownies, etc. 

This syrup hardens when you put it in the refrigerator.  Store it in something you can microwave.  We've used a mason jar, or pretty syrup container.

Caramel Syrup
by: Home Run Recipes

1 1/2 cup Sugar
3/4 cup Buttermilk (if using the powder follow the directions on the side of container)
1/2 cup Butter
2 Tbsp. Corn Syrup
1 tsp. Baking Soda
2 tsp. Vanilla

In a large pot combine sugar, buttermilk, butter, corn syrup, and baking soda.  Bring to a boil.  Boil for 4 to 7 min.  Remove from heat and add vanilla.

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