Lemon Butter Cream Syrup

Time: 10 minutes
Yield: 1 1/2 C syrup

1/2 C butter
1/2 (12 ounce) can evaporated milk
1 C sugar
3 Tb fresh lemon juice
1-2 Tsp lemon zest
3 drops yellow food coloring
dash salt

1. Into a medium-sized sauce pan, place 1/2 C butter. Allow it to melt over medium high heat.
2. Add 1 C sugar and 1/2 of a can of evaporated milk, which turns out to be about 3/4 cup.
3. Give everything a nice stir and bring it to a boil, while you stir. Let it cook for 4-5 minutes, keep stirring.
4. Remove the pan from the heat and add 1-2 tsp lemon zest. Start with 1 tsp at first, you can always add a little bit more ifyou want more lemon kick.
5. Add 3 Tb lemon juice and 3 drops yellow food coloring. Give the syrup a taste, and add more lemon zest or juice according to your liking.
6. Allow to pan to sit for a few minute on your counter. It will thicken up just a bit for
you as it cools. 

Pour it over the top of waffles, french toast, pancakes or crepes.

Recipe from Jamie Cooks It Up! 

The Best Pancake Syrup E-V-E-R

1/2 c. Butter
1 c. Sugar
1 c. Buttermilk
1 T. Vanilla extract
1 T. Corn Syrup
1/4 t. Ground cinnamon (1/2 t. if you like the spice)
1/2 t. Baking soda

Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a LARGE saucepan over med-high heat.
Once simmering, whisk in soda and cook for 10 seconds before removing from heat.

Hint: make sure you use a large saucepan because as soon as you add the soda it foams up. You can't remove it from the heat for 10 seconds so it will boil all over your stove if your pot isn't big enough.
Hint 2: This tastes better the second day so make it the night before if you can (It almost tastes carbonated because of the soday when it is first made). Reheat it and serve warm. 

Great with pancakes (pancakes that are worth the calories on O-Yummy) and french toast! Reminds me of the Kneaders syrup