Welcome back to another cooking video. This week, we are looking at a syrup recipe so sweet and delicious you won’t go back to maple. I am not sure about the maple. I love maple syrup.

Backstory

Yes, there is a backstory for this post. So let’s get into it. Here in Utah, we have a couple of places that serve this special syrup.  One place is Kneaders, and the other one is Magley’s Fresh. I have both of them, and they are good at both places. Not sure who came up with it, but it is so good.

Maple syrup days are over.

This is not my recipe; I found it on the Internet. She is talking about going to Magley’s Fresh. But you know what, they are about the same. But, I mean I love Maple syrup. The rich taste of it. Tastes so good. Especially from Canada. Now that is some good stuff.

Here is that link

So what do you need to make this happen?

Before you start, make sure you choose a saucepan that is larger than you think you need. Because of that baking soda reaction, this syrup will double or triple in volume as it foams!

• ¾ cup Buttermilk: Provides that distinct, subtle tang and acidity.
• 1 cup Granulated Sugar: For classic sweetness that caramelizes slightly as it boils.
• ½ cup Unsalted Butter: Gives the syrup its rich, velvety mouthfeel.
• ½ teaspoon Baking Soda: The secret ingredient responsible for the Magic foam.
• 1 teaspoon Vanilla Extract: For a warm, aromatic finish.

So once you have all that rounded up, you will need to do the following:

1. Combine the base ingredients:
   1. Prep time: 2 mins.

In a medium-to-large saucepan, combine the buttermilk, sugar, and unsalted butter. Turn the heat to medium-high.

1. Bring to a boil:
   1. Cook time: 1 min.

Bring the mixture to a complete, rolling boil. Let it boil continuously for exactly 1 minute. This helps dissolve the sugar completely and starts the thickening process.

1. Remove and add the Magic:
   1. Finish time: 2 mins.

Take the pan completely off the heat. Immediately whisk in the baking soda and vanilla extract. Watch closely as it foams up into a gorgeous, pale-amber cloud!

Some Tips

• You will see foam: this is due to the baking soda and is completely normal. So no panicking. This will calm down after a few min.
• If you have some leftovers, it’s highly unlikely, but it could happen. You can save it in a mason jar or an airtight container. It will not stay in the liquid form. It will get cold and solidify a bit. Just pop it in the microwave for 15 to 20 seconds, and it will be good to go. Might have to go a bit longer if it isn’t the temp you want.
• Store it for up to 2 weeks.
• You want to mix it u.p
  • Tacee half of the white sugar with brown sugar. This will give it a deeper molasses profile—a richer flavor.

What now

Well, now that you have this made, it needs to be poured onto your waffles, French toast, or pancakes right away.

Please make sure you have all these ready beforehand.

Then enjoy the syrup.

Pictures

I was so busy making breakfast- the syrup, everything- that I just forgot to take pictures. But I will not be letting this set me back.

Coming up

Starting a series about running a business. I know, odd right. But I am doing it.

The first post is talking about running a business

YouTube Video