Buttermilk Syrup

I begged my son to try this syrup- I knew he would love it.  But he wouldn't because in his mind 'syrup' was dark brown and came in a ready to pour plastic container.  He finally gave in after a huge bribe and tried one bite- breakfast has never been the same since.  Now he won't eat pancakes unless I make the "special syrup" (as he calls it).  It is amazing.  If you've never had it, make it, and you'll wonder how you've eaten breakfast without it before :)   

RECIPE

1 stick butter

3/4 C. sugar

1/2 C. buttermilk

1 tsp vanilla

1 tsp baking soda

*In a large saucepan, melt butter over medium heat.  Whisk in the sugar, then add the buttermilk.  Keep stirring (slowly) until it comes to a boil.  Boil for one minute then remove from the heat.  Stir in vanilla and baking soda- the syrup will foam up.  Use right away on pancakes or waffles.

Tips:

• You can see the foam in the first picture.  It 'settles' within 10-15 minutes.  
• This is a common recipe.  The only variation I've seen is adding Corn Syrup to help thicken it.  Corn Syrup is horrible for you so I try to avoid using it if possible.
• Refrigerate leftovers in a mason jar and warm it up the next day. 
• You can double or triple the recipe if feeding a large group.