Vanilla Buttermilk Syrup

Servings: Makes about 2 cups
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1 ½ cups white or brown sugar (I use half white, half brown)
1 cup buttermilk
½ cup (1 stick) butter
2 Tbs dark corn syrup
1 tsp baking soda
pinch of salt
1 vanilla bean, split and scraped**

Combine sugar, buttermilk, butter, corn syrup, baking soda, salt and vanilla bean (both seeds and split pod) in a large pot (mixture will increase drastically in volume while cooking from the reaction between buttermilk and baking soda. Use a LARGE pot: soup pot size). Bring to a boil over medium heat. Reduce heat to maintain a low simmer and cook, stirring, for about 10 minutes, or until syrup is a light golden brown. Remove from heat. Remove and discard vanilla bean pod. Serve warm.

Store in refrigerator. Syrup will thicken to a soft caramel consistency in the refrigerator. Reheat before serving.

Serve over Waffles, Pancakes, Ice Cream, or anywhere you would use a caramel sauce.

** You can substitute 1 tsp vanilla extract for the vanilla bean, if desired. Stir vanilla extract into syrup AFTER cooking and removing from heat.

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