Buttermilk Carmel Syrup

While at Bre's house for the 4th of July she introduced me to the blog http://www.ourbestbites.com/.  She also introduced me to this sauce and once you have it you may never use regular syrup again.  In Show Low we ate it on pancakes and we have since had it on belgium waffles.  This is one of the recipes from that blog I love and there are many more I want to try. (I copied this recipe from their blog it is also in their cookbook.)
Buttermilk Syrup

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.

When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.