Lemon Butter Cream Syrup

Time: 10 minutes
Yield: 1 1/2 C syrup
Recipe from Jamie Cooks It Up!

1/2 C butter
1/2 (12 ounce) can evaporated milk
1 C sugar
3 Tb fresh lemon juice
1-2 Tsp lemon zest
3 drops yellow food coloring
dash salt

1. Into a medium-sized sauce pan, place 1/2 C butter. Allow it to melt over medium high heat. 
2. Add 1 C sugar and 1/2 of a can of evaporated milk, which turns out to be about 3/4 cup. 
3. Give everything a nice stir and bring it to a boil, while you stir. Let it cook for 4-5 minutes, keep stirring. 
4. Remove the pan from the heat and add 1-2 tsp lemon zest. Start with 1 tsp at first, you can always add a little bit more if you want more lemon kick. 
5. Add 3 Tb lemon juice and 3 drops yellow food coloring. Give the syrup a taste, and add more lemon zest or juice according to your liking. 
6. Allow to pan to sit for a few minute on your counter. It will thicken up just a bit for you as it cools. 

Pour it over the top of waffles, french toast, pancakes or crepes.

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