I love this syrup. 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 has a rich smooth flavor laced with tones of butter rum.
Buttermilk syrup is made with a combination of buttermilk and baking soda. The buttermilk is an acid and the baking soda is a base. 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, almost 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.
"This is so good, I could eat it plain."
This mix makes about 24 ounces or three cups of thick syrup. You add butter and water.
Syrup mix ingredients: Sugar, dry buttermilk, corn syrup, baking soda, and natural and artificial flavors.