Buttermilk Syrup

While Paul and I were on Christmas vacation in Utah a few months ago, we left the kids with Grandma and Grandpa and met with all of Paul's siblings (and spouses) for brunch. We had a blast. It was such fun to catch up with each other WITHOUT kids interrupting every few seconds. Sometimes, driving back to Colorado after a few days with family, Paul and I will look at each other and wonder how everyone is REALLY doing. Entertaining the kids, breaking up fights, keeping every one safe, naps, bedtimes...etc. on vacation seem to over power befriending the grownups in our lives. Have you experienced this? I think, now, we are going to insist on this precious adult-only time.

Whoa!!! I got a little off track there. Anyways, we met at a great breakfast joint called Maglebys Fresh. DE-LI-CIOUS! I had french toast with their homemade syrup. It was amazing. All of us were gushing over the warm, caramel-y, syrup. I was excited to try this recipe in hopes that it would compare. It does! Try it next time you make pancakes. And, really, probably not much worse for you than the preservative- filled- maple- syrup- with -corn -syrup- as- the -first- ingredient-that-we-all-buy....right?! Don't mind the dog in the background of the photo...just our chocolate lab Libby...Hey Girl! She wanted pancakes too!

Buttermilk Caramel Syrup
Source: Our Best Bites cookbook

3/4 cup buttermilk
1 1/2 cups sugar
1/2 cup butter
2 Tab. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Put your apron on and get busy... combining buttermilk, sugar, butter, corn syrup, and baking soda in a saucepan.

Bring mixture to a boil and reduce heat to low-just make sure it's still bubbling. Cook, stirring constantly for 7-9 minutes or until the syrup reaches a golden brown. Remove from heat and stir in vanilla.

This syrup lasted my family or four about three mornings, just re-heated it each time and kept it in the fridge.