Syrups

Directions

1.  In a medium-to-large saucepan, heat the sugar, buttermilk, and butter over medium heat

2.  Stir occasionally until the mixture starts to boil.

3. When it boils, remove the saucepan from the heat and stir the baking soda and vanilla into the buttermilk mixture

*Cook’s Note

Make sure your pan is big enough, as the syrup will foam up.

Directions

1.  In a medium saucepan, stir sugar and cocoa powder until mixed thoroughly.  

2. Add salt and canned milk and mix

3. Then turn on the heat to medium and cook until the sugar is dissolved, stirring occasionally

4. DO NOT BOIL!!

Directions

1.  In a medium saucepan, add the sugar, corn syrup, and water

2. Bring to a boil over medium-high heat, stirring occasionally

3. Boil for 4 minutes and remove from the heat

4. Immediately whisk in the evaporated milk, vanilla, and ground cinnamon

Directions

1. In a medium saucepan, on medium-low heat 

2. Add chopped pecans and bacon crumbles to the saucepan and heat through, stirring with a wooden spoon

3.  Add water and sugar to the saucepan

4. Heat, stirring until the sugar dissolves

*Stir before serving; bacon and pecans will float to the top 

*Keeps for about two weeks in the fridge; reheat gently