Bettie Lou's Southern Buttermilk Syrup

Servings: Makes 1 1/2 Cup Prep. Time: 5 Min Prep 5 Min Cook Print

   After reading the definition of "Ethnic" in the dictionary I realized, I was a part of an ethnic group!  "Hillbilly!"  Just like Cajun, we have our own way of cooking and seasoning all manner of foods.  Cajun cooking is more spicy than southern or hillbilly and they use a lot of wine! We like our barbeque more sweet and our shrimp french fried and this area does not (normally) even drink wine! 

   Buttermilk is used in many recipes from fried chicken to cakes and now in syrup.  This recipe cooks up white and fluffy until you take it off the stove and add the vanilla.  Then it is a rich carmel color and, the best tasting syrup you have ever had,  BAR NONE!


   3/4  cup buttemilk

1 1/2  cups sugar

   1/2  cup butter

      2  T white corn srrup

      1  tsp. baking soda

      2  tsp. vanilla

Powdered sugar


   Bring buttermilk, sugar, butter, corn syrup and soda to a boil over medium heat in a medium saucepan.

   Boil for 5 minutes, stirring constantly.

   Remove from heat and add vanilla.

   Serve warm or room temperature over french toast, waffles or pancakes.

   Refrigerate leftovers.

   Sprinkle with powdered sugar.

NOTE* Cook over medium heat to give the syrup time to thicken, and sugar time to blend and crystals dissolve.