Did you know that if you cook your buttermilk
syrup until it's a deep amber color...then you refrigerate the leftovers, and it thinkens up...(if you never have leftovers, make a double batch...please!)
It's pretty much caramel?
Caramel that's perfect for dipping apples in or eating with a spoon? Or...probably drizzling on ice cream?
Well, I may or may not have tried one or three of those ideas in the past 5 minutes.
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