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Pumpkin Cream Buttermilk Syrup Mix

Pumpkin Cream Buttermilk Syrup Mix
Out Of Stock
Pumpkin Cream Buttermilk Syrup Mix

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$4.49
  • Stock: Out Of Stock
  • Model: PP464
  • Weight: 0.91lb

You'll love this pumpkin pancake syrup! It's fantastic on pancakes and just as good on 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 butterscotch and caramel. It truly is incredible.

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."   
"Awesome flavor."
This old-fashioned syrup turns pancakes from ordinary to extraordinary! If you don't like this as much as we do, we'll give you your money back.

This mix makes about 24 ounces or three cups of thick syrup.  You add butter and water.
  • Shelf life: 24 months.
  • Refrigerate any unused syrup and use within two months.

How to Make Buttermilk Pudding with a Buttermilk Syrup Mix

Ingredients

  • 1 buttermilk syrup mix to make three cups syrup
  • 1/3 cup cornstarch
  • 8 tablespoons butter
  • 1 1/2 cups heavy cream
  • 3 cups milk
  • 4 large egg yolks

Directions

  1. Empty the mix into a medium bowl. Stir the cornstarch into the mix.
  2. In another bowl, whisk the egg yolks with the milk and cream.
  3. In a large saucepan, melt the butter. Remove the pan from the heat and add the cream mixture and the mix. Stir.
  4. Place the pan back on the heat and cook until boiling, stirring with a whisk. Remove from the heat and continue stirring until the bubbles subside.
  5. Scrape the pudding into a bowl. Cover with plastic wrap pressed down onto the surface of the pudding so that it does not form a crust and refrigerate.

 

Syrup mix ingredients:  Sugar, dry buttermilk, corn syrup, baking soda, and natural and artificial flavors.