This is the EASIEST syrup recipe you will ever make and it is oh- so DELICIOUS!! It contains three of my favorite ingredients, brown sugar, cream and butter. I have never counted the calories in it, nor do I intend to, neither should you. Some things in life should just be enjoyed!!
Butter Cream Syrup
1/4 cup salted butter
3/4 cup brown sugar
1/3 cup light corn syrup
1/3 cup heavy cream or 1/2 and 1/2
In a small sauce pan, melt butter over low heat. Stir in corn syrup and brown sugar. While staring frequently, bring barely to a LOW boil over medium heat. Immediately remove from heat and let cool until luke-warm. You will want to stir about every 3-5 minutes while it cools. Once it is cooled, SLOWLY stir in the cream. Serve warm over pancakes, waffles, cake or ice cream.
This is a “Sheri original”recipe, inspired by my love for cream and butter.
Some of my favorite childhood memories are centered around milking the family cow, Speedy, who actually moved slower than any animal on the ranch. My sister and I loved when Dad would let us sit on her back and take a short ride in the corral after the milking was done. Speedy was truly a gentle giant and was quite loved. There is just something wonderful about my memories with that milk cow, even if she did purposefully step in the milk bucket, swat me with her tail and kick on occasion.
It was an unwritten “rule” that when milking, you had to share some of the milk with the barnyard cats. I loved watching the kittens lap up the fresh milk that was so kindly shared. Many times I would get distracted searching for new batches of kittens throughout the barn, instead of carrying the milk bucket home. This usually brought some form of scolding from my mother or grandmother. I know now that It wasn’t very sanitary to leave the milk just sitting there while I was playing around. The scolding and lectures I received were well deserved.
Once the milk was finally brought from the barn to the house, it was strained and shared between our family and my grandparents. I loved skimming the cream from the top of the milk as it cooled and separated. Grandma Dorothy taught me at a young age that the cream was what made so many things taste so wonderful and it wasn’t fair if I ate all of the cream off of the top. I am just a little sorry, Grandma, for climbing onto your table to eat your fresh butter when you weren’t looking and opening your fridge to “taste” some of your cream.
Speaking of Grandma Dorothy and her kitchen wisdom, I have been hording her sour-dough pancake recipe for years. I suppose it is just about time to share it.