Buttermilk Syrup

Tracy introduced me to this wonderful nectar!  She served it over pancakes, along with fresh blackberries.  But this could also be drizzled on ice cream - I mean waffles, french toast, German pancakes.  :)
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INGREDIENTS
1 1/2 c Butter
1 1/2 c Buttermilk (substitution below)
3 c Sugar
1 t Vanilla
1 T Baking Soda
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DIRECTIONS
Make sure you use a large saucepan - to accommodate the syrup foaming when the baking soda is added.  Tracy showed me, by example, of what can happen when a smaller pan is used.  :)
Combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.
Remove from heat and whisk in vanilla and baking soda.  It is a nice foamy white syrup.
As it sits, it will turn a light yellow (as seen above).
Keeps for at least a couple weeks in the refridgerator.
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Buttermilk Substitution
INGREDIENTS
milk (just under one cup)
1 Tbsp white vinegar or lemon juice
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DIRECTIONS
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

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