Best Buttermilk Caramel Syrup Recipes

GINGERBREAD PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP

Steps:

• For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
• For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
• In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
• Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.

BUTTERMILK CARAMEL SYRUP

Steps:

• Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.

BUTTERMILK CARAMEL SYRUP

Steps:

• In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
• *Notes:.
• -The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband's cholesterol, but you can feel free to use all of it if you so desire. I won't stand in your way.
• -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.

BUTTERMILK CARAMEL SYRUP

Steps:

• In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat andwhisk in soda and vanilla. It will bubble up a lot. As it cools, the bubbles will go away.

CARAMEL BUTTERMILK SYRUP RECIPE - CREATIONS BY KARA

Steps:

• In a 2 quart saucepan, bring buttermilk, sugars, and butter to a boil over medium heat, stirring often.
• As soon as the syrup comes to a boil, remove from the heat.
• Add the baking soda and vanilla extract. Whisk till well combined. Syrup will foam up a lot. As it cools, the bubbles will go away.

BUTTERMILK CARAMEL SYRUP

Steps:

• 1. Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. You'll have way more pot than ingredients, but this will boil all over your stove if you put it in a smaller saucepan. Bring ingredients to a boil and reduce heat to low, but you want it to keep bubbling. Cook, stirring very frequently, for 8-9 minutes. This is a form of candy-making and candy-making requires constant vigilance. When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla. There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir. Pour over pancakes, waffles, ice cream, or whatever you desire!!!!