Picture this sauce being drizzled over a hot waffle - yes please! This is the kind of recipe I save for a big Sunday morning breakfast, or Christmas day, or for bringing to a home group breakfast potluck. It’s indulgent and it’s worth it!
Buttermilk Caramel Syrup
3/4 cup buttermilk or 3/4 cup milk with 3/4 tsp lemon juice
3/4 cup sugar
1/2 cup blue agave
1/2 cup kerrygold butter
1 tsp baking soda
1 1/2 tsp vanilla
1. In a large pot or saucepan combine buttermilk, sugar, blue agave, and butter. Bring to a boil stirring constantly. Simmer for about 5 minutes until the sugar is dissolved and the syrup has thickened.
2. Take off the heat and whisk in the baking soda. It will bubble up quite a lot and then settle back down.
3. When the sauce is called a little bit add the vanilla and taste the sauce to see if it’s sweet enough for you. Add more agave if you wish. It can be stored in the fridge for about a week.
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