1 C. sugar
1 stick of butter (1/2 C.)
½ C. buttermilk
(Sometimes I substitute ½ C. skim milk with the juice from ½ a fresh lemon. You could use bottled lemon juice as well. You need the acid in the recipe to activate the baking soda.)
Melt and cook sugar, butter and buttermilk. Bring to hard boil. Remove from heat and add:
1 tsp. vanilla
1 tsp. baking soda (This makes the syrup frothy.)
You need something on which to put this syrup. For French toast Renee suggests using the white bread from Magleby’s Fresh on University Avenue. Other types of “Texas toast” type bread work well. The sliced French bread at Costco is good and I’ve used the apple cinnamon bread from Kneaders which they use for their French toast. Raisin bread ain’t bad either. Yum.