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!