Aunt Cheryl's Buttermilk Syrup

Dustin's Aunt Cheryl got this recipe from The Royal Fork restaurant in Sioux Falls. Everyone in the family seems to use it and it is the only syrup I ever use for breakfast meals. It truly is amazing. This recipe calls for a lot but you can cut it in half. We like to freeze the extra syrup so we always have some on hand.

Yield: 1 1/2 gallons

3 1/2 quarts sugar
2 quarts buttermilk
2 pounds butter
2 cups corn syrup
3 tablespoons baking soda
1/2 cup vanilla -- I used Mexican vanilla

It is a must to use a very large, even huge pot for this recipe.

Melt butter over a low flame. Add sugar, buttermilk, and corn syrup, mix well.

Bring to a boil. Simmer for 1 1/2 hours or until thickens, stirring occasionally

Put the pot in your sink, add baking soda and stir. Add vanilla and stir.

Remove from heat and place in serving size containers.

Store in the refrigerator or freezer. Separation will occur. Reheat and stir before serving.

*An urgent message - use a large enough kettle. I can't tell you how much it boils up and over after adding the soda. You will loose so much of the syrup and make such a HUGE mess if your kettle isn't large enough. You should put the kettle in the sink when adding soda so that if you do have a boil over, it will not be a huge mess to clean nor mess up your stove with all that sweet and sticky syrup. I added 1 Tbsp at a time and this helped!