A few days ago I posted a recipe for Nutella Overnight French Toast. Today I’m going to show you how to make the best caramel syrup ever, to pour on top.
A little back story might be in order here. I am a stickler about real maple syrup. And by stickler I mean Nazi and I don’t care that it is crazy expensive. I refuse to buy the fake, maple-flavored corn syrup that’s sold in the grocery store and you can’t make me! But I love caramel and chocolate together so that got me thinking. I pulled out an old recipe for Caramel syrup, tweaked it a bit and then served it with the latest batch of Nutella Overnight Baked French Toast. Magic my friends. Pure magic.
I love a recipe with just a few ingredients especially when it’s things you already have in your kitchen. The only exception here is the buttermilk which you probably don’t always have on hand. As you can tell from the picture, I didn’t either but that’s okay because here’s how to cheat and make your own buttermilk:
Method #1–In a measuring cup mix 1 c. milk (2%, whole or heavy cream) and 1 tbsp. either lemon juice OR white vinegar. Stir. Let sit for 5 min. to thicken.
Method # 2–Mix 3/4 c. milk with 1/4 c. plain yogurt. Stir.
Method #3–Mix 3/4 c. sour cream with 1/4 c. water. Stir.
Easy. peasy. Now put the (real or “homemade”) buttermilk, both sugars, butter and vanilla in a large saucepan (seriously, use a large one here, bigger than you normally would). Whisk over medium heat until mixture comes to a boil. Whisk one minute more.
Remove from heat and add the baking soda. Hopefully you listened to me and used a large pan because the baking soda is going to make the syrup bubble up like crazy. Stop screaming and just keep whisking for a little bit. I promise, the bubbles will go away as the syrup cools.
My favorite container for any syrup is the plastic condiment bottles you can buy at most grocery or dollar stores. It really helps control how fast the syrup comes out and that’s especially good when you have kids who you want to be more independent at meal time. It’s also a good idea to label the bottle unless you like mustard on your waffles.
This is now one of my family’s favorite pancake syrups and while I still love real maple syrup, this one is a close second. Plus it’s cheap and you can make it yourself which is farm girl living at it’s best. Oh, and it’s great on ice cream too. So what are you waiting for?
Vanilla Caramel Syrup
1 1/2 c. buttermilk
1 c. sugar
1 c. brown sugar
1/4 c. salted butter
1 tsp. baking soda
1 tsp. real vanilla
In a large sauce pan combine buttermilk, both sugars, butter and vanilla over medium heat. Whisk until mixture comes to a boil then whisk for a minute longer. Remove pan from heat and add baking soda. Mixture will bubble up like crazy (that’s why you used a large pan) so keep whisking for a minute and don’t worry–the bubbles will go a way as it cools. Put in desired container and keep refrigerated for up to 3 months. Don’t kid yourself, it’ll be gone in a week. (See: Chocolate Ganache). Makes approx. 2 cups. Enjoy!
Laura says
This looks great! I’m glad I could find a recipe without corn syrup too! Thank you 🙂
Fabulous Farm Girl says
I’m with ya Laura! With all the GMO’s in corn I haven’t used corn syrup in years. Enjoy and thanks for stopping by!
–Leah
Marie says
Oooh that looks delicious! I’m planning a brunch tomorrow so this would be perfect! Thanks for sharing
Fabulous Farm Girl says
You’re welcome Marie! You’ll be amazed that something so easy can taste so good. Have a great party!
–Leah
Michelle @ A Dish of Daily Life says
Oh my goodness, that looks like pure deliciousness! Visiting from SITS, but if you have a moment I would love it if you came over and linked it up with our Foodie Friday link party! I love those plastic condiment bottles too…I just bought one to use for fish tacos, because I love the way you can just squeeze a line of the sauce on and control how much you get, and better for your food photos too! I think I need more of them!
Fabulous Farm Girl says
Hi Michelle–thanks for stopping by! I love the condiment bottles too and sometimes I can find bigger ones which makes me really excited. Great for food styling and also great for helping my kids control how much of this yummy syrup they put on their pancakes.
–Leah
Teresa (embracing the spectrum) says
That looks so yummy! I’m droolin’ over here! (visiting from SITS)
Fabulous Farm Girl says
Thanks Teresa, that makes me happy!
–Leah
Julie @ Girl on the Move says
Ummm, this sounds AMAZING!!!
Fabulous Farm Girl says
It really is amazing Julie. I can whip up a batch in 5 minutes and my whole family loves it. There aren’t too many things you can say that about. LOL! Thanks for stopping by.
–Leah
Chris Carter says
Oh that looks SO HEAVENLY!!! And the recipe sounds pretty easy! Thanks for sharing!! (Stopping by from SITS!!)
Pinning for sure! 🙂
Fabulous Farm Girl says
You’re welcome Chris! It’s so easy it’s kind of shocking. You’re gonna love it!
–Leah
Leslie says
I bet this is good. I can imagine what this tastes like over ice cream, yummy.
Fabulous Farm Girl says
Hi Leslie–thanks for stopping by! As an ice cream topping I prefer it over anything you can buy at the store. It tastes great, I know what’s in it and it’s not super thick and gooey since it isn’t just flavored corn syrup. It’s the best of all worlds. Enjoy!
–Leah
Tiffany says
This looks like the perfect summer day breakfast treat!
fabulous Farm Girl says
Yes it is Tiffany, yes it is. But eat it all year so as not to make the other seasons jealous. have a great say!
–Leah
Jenny says
Thank you for sharing this. I will be making this for my family!
Fabulous Farm Girl says
You’re welcome Jenny! Your family is going to love it!
–Leah
nina says
looks really yummy! Thank you for the recipe!
Fabulous Farm Girl says
You’re welcome Nina! Thanks for stopping by.
–Leah
amy@thekavanahlife says
Looks fantastic! Definitely making this with homemade ice cream tonight for Havdalah!
Fabulous Farm Girl says
Thanks Amy! I am honored to be a small part of your religious observance. Pairing it with homemade ice cream is genius and now on the menu for my son’s upcoming birthday. Have a fabulous week!
–Leah
Gentle Joy says
This looks and sounds wonderful… what a great idea… Thank you for posting this. 🙂
fabulous Farm Girl says
You’re welcome Gentle Joy. This is a family favorite around here and I hope it becomes one of yours. Have a fabulous week!
–Leah
Reena Teena says
Leah, How long does thus keep in the refrigerator? Assuming we don’t eat it straight out of the condiment bottle….Thanks, Reena Teena
Fabulous Farm Girl says
Hi Reena–thanks for your question. I had to laugh because it will be gone before you know it. That said, I have kept it in the refrigerator for up to a month without problem. Enjoy!
–Leah
Deanna Warner says
I know this may be a silly question but here it goes…I am diabetic but love , love ,love caramel do you have any suggestions for making this without the white sugar , I will use coconut sugar for the brown sugar
fabulous Farm Girl says
Hi Deanna–thanks for stopping by! Let me start by saying there are no silly questions here. And let me also say that I definitely don’t have all the answers. Especially in this case. I have no personal experience with diabetes and wouldn’t even begin to know how to answer your particular question. There are lots of good resources on line for diabetic cooking or maybe one of my readers will chile in with an idea. Sorry I couldn’t be more help.
–Leah
Brenda says
This is so easy a delicious!! Used it over a French toast bake but can’t wait to try it on other things too!