Caramel syrup
This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. I’ve been making this syrup for years, and everyone who tries it loves it. I serve it with waffles and every type of pancake that I make. It can also be served over ice cream. It is absolutely heavenly! So good that we very rarely use maple syrup anymore. Have ... See more
This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. I’ve been making this syrup for years, and everyone who tries it loves it. I serve it with waffles and every type of pancake that I make. It can also be served over ice cream. It is absolutely heavenly! So good that we very rarely use maple syrup anymore. Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!
Ready in 43 mins
Ingredients
- 360ml buttermilk
- 200g caster sugar
- 220g soft brown sugar
- 55g to 110g butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla essence
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Preparation method
Prep: 3 mins | Cook: 10 mins | Extra time: 30 mins, coolingThe original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband’s cholesterol, but you can feel free to use all of it if you so desire. I won’t stand in your way.
TipUse a saucepan larger than you think you need as it will bubble up lots.
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