Buttermilk Syrup

We have an overabundance of fresh eggs (thanks to our 28 hens!), and I made 4 loaves of my Honey Whole Wheat and Flax bread recently that we haven't used near enough of. I decided I better make french toast this morning! We are out of syrup and I keep forgetting to buy more at the store. I DO happen to have buttermilk in the fridge, so Buttermilk syrup it is! This syrup is decadent and you only have to use a little. Store the leftovers in a microwaveable container for easy reheating. When making initially and for storing, make sure that you have a large enough pan/jar as it grows due to the baking soda!

Buttermilk Syrup

1 stick butter
1 C sugar
1 T corn syrup
1/2 C buttermilk
1 tsp vanilla
1/2 tsp baking soda

In a large saucepan combine the butter, sugar, corn syrup, and buttermilk. Bring to a boil, remove from heat and add the vanilla and baking soda. Stir constantly as the syrup will foam up.