This caramel buttermilk syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. I’ve been making this syrup for years, and everyone who tries it loves it. I serve it with waffles and every type of pancake that I make. It is absolutely heavenly! So good that we very rarely use maple syrup anymore. Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!
Caramel Buttermilk Syrup
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
-This stuff is so delicious, we haven’t gone back to maple syrup. We also use it on buttermilk pancakes, waffles, and German pancakes. It can also be served over ice cream.
-Several readers have asked how long this will keep in the refrigerator. I’m not exactly sure because with 4 hungry boys we finish things off pretty fast. But I know we’ve kept some for at least 2-3 months and it was just fine.