Orange Buttermilk Syrup
- 1¼ cups sugar
- ¾ cup Darigold buttermilk
- ½ cup (1 stick) Darigold butter
- 2 Tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange peel (optional)
Combine first five ingredients in a 3-quart saucepan and bring to a rolling boil; reduce heat to medium and cook for 7 minutes, or until golden in color, stirring as needed.
Remove from heat; stir in vanilla and grated orange peel. Serve warm.
RECIPE YIELD/SERVING SIZE
Makes about 1⅔ cups
Top waffles, pancakes or ice cream with this versatile syrup.