Old Fashioned Buttermilk Syrup Mix

This stuff is fabulous! If you take the acid out of buttermilk, you have a mellow, caramelly flavor--almost a butterscotch.

This will change breakfast at your house. We advise putting it on something--ice cream or pancakes and waffles or a dessert--but it's good enough to just sit and eat with a spoon. 

Don't run out of this stuff. Read the reviews.

• What is buttermilk syrup? It's syrup made with buttermilk. 
• How does that work? Buttermilk is very sour and very acidic.  We take the acid out of it so that it doesn't taste like buttermilk anymore.
• How do you do that? It's magic. Actually, we neutralize the acid.
• What does it taste like then? The acid is gone, so you don't have any of that acidy taste.
• Is it tart? No, not at all. It's smooth and mellow.  There's a slight butterscotch, but it is so faint that most people don't notice it.  It's a little bit sweet because of the lactose, a form of sugar.  
• Do you add caramel? We do have a little bit of flavor but mostly, you're tasting the caramel. Cooking butter and sugar together makes caramel.
• So it's mostly a caramel syrup? Yes, mostly. You'll pick up a little of that butterscotch tone and a little vanilla, but it's a caramel syrup.
• How do I know when it's cooked? It changes to a caramel color. It doesn't take long and it's dependable.
• What happens if I keep cooking it? It turns into caramel candy.
• When I start cooking it, it makes lots of bubbles. What's that? It's us doing our magic, neutralizing the acid.  Make sure that you have a big enough pan that it doesn't boil over.
• How much syrup does it make? Two cups.
• What do I add? Butter and water.

This is your family's new favorite syrup--better than maple. The taste is incredible, and you can use it in so many ways--not just pancakes!