Buttermilk syrup?

[lsanderson]

Buttermilk Syrup Recipe

Recipe provided by the wonderful people at Thermador. As they mention, don’t let the use of buttermilk give you preconceived notions. It completely metamorphoses during the recipe. Use anytime in replacement of maple syrup, such as on pancakes and waffles, to top french toast, or drizzled on ice cream.

1 1/2 c (340 g) Butter
1 1/2 c (355 ml) Buttermilk
3 c (575 g) Sugar
1 t (5 ml) Vanilla
1 T (15ml) Baking Soda

1. In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.

2. Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.

Keeps for at least a couple weeks if you can manage to not use it all up quicker. Link

Comments

[debgeisler.livejournal.com]

I'm sure this has some interesting properties and uses...but we bought 1.5 gallons of real, freshly made maple syrup from ~6 small-batch sugar shacks last weekend in New Hamster. Of that, a bit over 1/2 gallon is ours. We should be set up for a while. Unless someone starts drinking it.

Ah, the joys of March in New England. :-)