Incredible! It's fantastic on pancakes or a dessert!
It works on everything from angel food cake to gingerbread to ice cream to French toast. It is a rich, smooth caramel syrup laced with tones of butterscotch. It truly is incredible.
This is your every weekend syrup. It will make you a hero. Read the reviews. Then stock up.
What is buttermilk syrup?
Buttermilk syrup is made with a combination of buttermilk and a base, usually baking soda. Buttermilk is an acid. When you add the water to make the syrup, you create a chemical reaction that creates lots of foamy bubbles. (As the syrup cools, you'll lose the bubbles.) The chemical reaction neutralizes the acid in the buttermilk, and the buttermilk loses its tang.
Buttermilk without the tang and sweetened has a very caramelly, butterscotch, flavor. It's rich and smooth and incredibly delicious. The key to a great buttermilk syrup is to have exactly the right balance of acid to base in the ingredients. We tested the acidity in each batch to make sure we had it just right.
You can make it at home, from scratch, but you'll have to experiment--not only with the acidity but with the desired sweetness. If you decide to do it, pick up some litmus paper. That's how you know when you have all the acid neutralized.
See how restaurants make perfect pancakes.
How do restaurants make perfectly round, uniform pancakes? There are some tricks that they use. We use them too. Learn the tricks.
Understanding the Science of Syrup and Candy Making
What can you make with your syrup?
Sugar syrup is simply sugar and water, cooked, and the basics of candy making.
Caramel is sugar, water, and butter, cooked. Our buttermilk syrup is sugar, water, and butter with buttermilk added. Plus, we and a little more to neutralize, and get the acid out of the buttermilk. If you take the acid out of buttermilk, it’s no longer bitter. It has a sweet, milky caramelly flavor with a bit of a butterscotch tone. But even with the buttermilk, it’s still a caramel syrup.
Caramel is a candy. How long it is cooked determines its consistency. All candies are cooked above the boiling point, 212 degrees. Above 212 degrees, the sugar water combination progressively thickens and turns color from clear to golden to a deep caramel color.
Cook your syrup to 230 degrees, and you will have a warm, light brown color. If you continue to cook it, it gets browner and thicker turning from syrup to soft candy to hard candy.
So, what can I do with my syrup?
When your syrup starts to turn a golden, light brown, it’s thick enough to put on your pancakes. And the neutralized buttermilk will make the flavor phenomenally good.
Cook it just a bit more and pour it over popcorn for caramel popcorn. Most candy popcorn has soda added to take away some of the stickiness and soften the candy. Your syrup already has soda added.
Cook it a bit again and you have a thick, buttery caramel that you can pour warm over your ice cream.
And yes, you can cook it a little longer and make caramel candy.
You can use your caramel syrup in many of your desserts. Experiment. We started with buttermilk syrup, cooked it a bit longer, and then made caramel butterscotch pudding.
This mix makes two cups of syrup, depending on how long you cook it.
Ingredients: Sugar, dry buttermilk, corn syrup, baking soda, and natural and artificial flavors.