Save 50%! Old Fashioned Buttermilk Syrup Mix
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This stuff is fabulous! If you take the acid out of buttermilk, you have a mellow, caramelly flavor–almost a butterscotch.
This will change breakfast at your house. Put it on something–ice cream or pancakes and waffles or a dessert–but it’s good enough to just sit and eat with a spoon.Â
Don’t run out of this stuff. Read the reviews.
- Old Fashioned Buttermilk Syrup
- Vanilla Cream Buttermilk Syrup
- Butter Rum Buttermilk Syrup
- Coconut Buttermilk Syrup
- Maple Buttermilk Syrup
- Caramel Pear Buttermilk Syrup
- Wild Berry Buttermilk Syrup
- Marshmallow Buttermilk Syrup
- Cinnamon Buttermilk Syrup
- Lemon Syrup and Sauce Mix
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See what you can do with this mix!
Buyer’s Questions
- What is buttermilk syrup? It’s syrup made with buttermilk.Â
- How does that work? Buttermilk is very sour and very acidic. We take the acid out of it so that it doesn’t taste like buttermilk anymore.
- How do you do that? It’s magic. Actually, we neutralize the acid.
- What does it taste like then? The acid is gone, so you don’t have any of that acidy taste.
- Is it tart? No, not at all. It’s smooth and mellow. There’s a slight butterscotch, but it is so faint that most people don’t notice it. It’s a little bit sweet because of the lactose, a form of sugar. Â
- Do you add caramel? We do have a little bit of flavor but mostly, you’re tasting the caramel. Cooking butter and sugar together makes caramel.
- So it’s mostly a caramel syrup? Yes, mostly. You’ll pick up a little of that butterscotch tone and a little vanilla, but it’s a caramel syrup.
- How do I know when it’s cooked? It changes to a caramel color. It doesn’t take long and it’s dependable.
- What happens if I keep cooking it? It turns into caramel candy.
- When I start cooking it, it makes lots of bubbles. What’s that? It’s us doing our magic, neutralizing the acid. Make sure that you have a big enough pan that it doesn’t boil over.
- How much syrup does it make? Two cups.
- What do I add? Butter and water.
Dennis Weaver
This is your family’s new favorite syrup–better than maple. The taste is incredible, and you can use it in so many ways–not just pancakes!Â
This is your every weekend syrup. It will make you a hero. Read the reviews. Then stock up.
Bakers’ tip: You don’t need to time it. Just stir so that it doesn’t scorch, and cook it until it turns a beautiful caramel color. That’s your timer! It’s like magic. It won’t take long.
Look what others say!
- “Great for gifts.” Meledie Knopf
- “Not too sweet, just perfect.” Carol Blaha
- “It’s a great flavor but not maple.” Lorena
- “Everyone loved it.” Jolene Hurst
- “My favorite syrup!” Barbara Anderson
- “Really good on many things.” Sheila Stuart
- “Was I in for a treat!” Diane Stowe
- “A regular favorite.” Sheila
- “My new syrup!” Suzanne Jackson
- “You can use it on EVERYTHING!” Mellisa D.
Give it a try. Breakfast will never be the same at your house.
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Ingredients: Sugar, dry buttermilk, corn syrup, baking soda, and natural and artificial flavors.
