Recipe of the Week: Pam's Caramel Syrup

This syrup goes really well on waffles, pancakes, and french toast. Although, if you want to smother ice cream in it, I'm not going to stop you. I've been considering making homemade peanut-butter cups but with carmel instead of peanut-butter and a Toffee and Almond Symphony bar instead of just regular chocolate. That's for later though, here is the carmel recipe:

Butter 1 Lb (4 Squares) May use margarine

Lt Karo (Corn) Syrup 1/2 Cup

Buttermilk 2 Cups

Sugar 4 Cups

Bring all the ingredients to a boil and then continue to boil for three minutes stirring constantly. Remove from heat and then add 4 tsps of baking soda and 6 Tbls vanilla. Stir down and skim off foam. It is helpful to save empty maple syrup bottles to put the carmel syrup in after you are done making it.