My great grandma Mabel was quite an amazing woman and I remember her fondly. She loved her family fiercely, was a dare devil and had the coolest house I have ever seen on the best lake ever. I thoroughly enjoyed each and every visit I ever had with her. I remember for her 94th birthday, she went tandem skydiving. Another time, she got to fly in a replica of the first open cockpit airplane. She was an inspiration and I hope I have a fraction of her spunk even 20 years from now, let alone in my 90's.
When Mabel passed away, the extended family decided to make a cookbook in memory of her. Each family member submitted a recipe or multiple recipes that they loved, that reminded them of Mabel, or a direct recipe from Mabel herself. My parents submitted this recipe as a "family favorite", but this recipe originally came from my Aunt Annie. She and her family have always been so welcoming and supportive so it makes me happy that we also share a love of good food. Annie coined this "Cowboy Syrup" and it definitely has been a favorite ever since we first tasted it!
List of Syrup Ingredients
unsalted butter
buttermilk
sugar
karo syrup
baking soda
vanilla extract
Step 1:
Place an oversized saucepan on the stovetop. It is important to use a saucepan much larger than just for the ingredients because the syrup foams and rises quite a bit (and fast) while simmering. I have overflowed many saucepans making this syup.
Step 2:
Add all of the ingredients into the saucepan except the vanilla extract.
Step 3:
Heat over medium high until bubbling. Reduce heat to medium and allow to simmer for 5-7 minutes. Stir frequently to avoid burning and to keep from overflowing.
A thick foam will form, this is a good sign.
Step 4:
Turn off the burner and add venilla extract. The syrup will bubble quickly and may even rise slightly. Stir until vanilla is well incorporated.
Step 5:
Allow to cool, stirring every 5-10 minutes to ensure the foam that has formed dissolves back into syrup.
Serve the syrup warm over pancakes, waffles, ice cream or in coffee.
Store syrup for up to 2 weeks in mason jar in fridge. When you are ready to use again, remove the lid and microwave in 30 second increments, stirring in between each cycle, until runny and warm. The syup gets hot very quickly so please use caution and do not replace lid and shake while hot because the heated syrup can cause expanding, breaking the glass and burns (I speak from experience).
Growing up, this syrup was made on special occasions or a random weekend. Now, in my own home with my family, it is made a little more frequently than that. We love it so much that we make it often, put it on everything and even pass out to friends! Please give me a follow, leave a comment letting me know what you think and/or check out some of the other recipes posted.
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