Vanilla Cream Buttermilk Syrup and Sauce Mix
It's fantastic on pancakes or a dessert!
It works on everything from angel food cake to gingerbread to ice cream to French toast.
Buttermilk syrup is made with a combination of buttermilk and baking soda. Buttermilk is an acid and 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 mix makes about two cups of thick syrup. You add butter and water. Shelf life: 24 months. Refrigerate any unused syrup and use it within two months.
Ingredients: Sugar, dry buttermilk, corn syrup, baking soda, and natural and artificial flavors.
I absolutely love this syrup with any berry pancakes or waffles. I also filled a crockpot full of peeled, diced, fresh pears and added a package of the mix (dry) with 2 teaspoons of cinnamon and made a batch of the best pear butter.