INGREDIENTS
- 2/3 cup milk
- 2 teaspoons vinegar (SEE NOTES BELOW FOR BUTTERMILK SUBSTITUTES)
- 1/2 cup butter
- 1 1/4 cups sugar
- 1 Tablespoon light corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
INSTRUCTIONS
- Measure milk out in a glass measuring cup. Add vinegar and stir. Set aside.
- In a medium pot, melt butter over low to medium-low.
- When butter is melted, whisk in sugar and corn syrup.
- Add milk mixture and whisk until combined.
- Bring to a boil over medium heat, stirring frequently but not continuously.
- Boil for 2 minutes, whisking about every 15-20 seconds.
- Remove from heat.
- Add soda and vanilla. Whisk together until combined.
- Serve warm.
NOTES
BUTTERMILK SUBSTITUTES: 1- You can use real buttermilk. 2- You can use lemon juice instead of vinegar. 3- You can use powdered buttermilk. Just make sure to mix the powder with the sugar before you add it to the pot to avoid lumps then add the water when the recipe says to add the milk mixture. STORAGE: Leftover syrup can be stored in the fridge for a few days, then heated in the microwave to reuse.
