As part of the Great Food Revolution of 2012, we will be sharing several recipes for pantry staples to help replace the more processed versions in your pantry. You can read more about some of the simple pantry swaps we have recently made here.
Buttermilk Caramel Syrup
*Adapted from Our Best Bites
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
1 tsp. baking soda
1 tsp. vanilla
Combine buttermilk, sugar, butter, and baking soda in a large pot. It will take a big pot because it really boils up.
Bring ingredients to a boil and reduce heat to low. Cook, stirring very frequently, for 8-9 minutes. It will be a golden-brown color when it is done.
Remove from heat and add vanilla. Give it a good stir and make sure to lick the spoon. Serve warm.
I’ve become famous for this recipe, it’s that good. I’m just kidding, I’m not famous, but people do love it. Mainly me, I love it. It’s so yummy it makes me dream of pancakes. And I’m an eggs and bacon kind of girl. We use it on pancakes, waffles and ice cream.
It keeps in the fridge for at least a week. Ours has never lasted that long so I don’t really know, but if it did, I think it would be easy to freeze and heat up later.
Please share with us if you have tried something similar or have a favorite recipe!
Don’t miss out on all of our Homemade Pantry Staples recipes.
In case you missed it:
- Where our journey began and resources we have used
- Learning to read labels and eliminating hydrogenated oils
- Demystifying the produce aisle and fabulous local options
- The Big Milk Switch
- The Chicken and the Egg
- Switching to whole grains
- Making the swich to grass-fed beef or pastured poultry or pork
- Simple pantry swaps we have made
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