Buttermilk Syrup

I had a wonderful Mothers Day. My Loving Husband made me an omelet and a strawberry smoothie, complete with ice cream to start out the day! At church we had a wonderful talk about the value of mothering in sacrament and the primary children sang a few songs for all the mothers. To top it all off my Darling took the baby to his classes and I sat all by myself in Relief Society. Honestly, I didn't know what to do with myself! No one was pulling on my shirt, begging for snacks, or otherwise distracting me. It was fabulous.
After a little nap, I woke up hungry (of course) and began thinking of desserts. I wanted to make a cookie bar, so after sifting through a few recipes I settled on a Blondie. To make it extra special I topped it with Buttermilk Syrup. Sooo Yummy! Trust me, you'll want to try this. You'll also want to make this is your large pot even though the ingredients will initially measure into the bottom inch of the pan. We substitute this for maple syrup on our breakfasts from time to time. It has a wonderful butter flavor that is a welcome change from the maple every now and again.

Buttermilk Syrup

1 cup white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1/3 teaspoon baking soda
2 teaspoons vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes over a medium heat. Stir occasionally. Remove from the heat, and stir in the vanilla.