Buttermilk Caramel Syrup

This easy buttermilk caramel syrup is a tried and tested favorite that is often used on everything from pancakes to waffles to ice cream to cakes. very!

If you’ve never heard of or tasted this syrup, you may be a little skeptical of anything called “buttermilk syrup,” but when I say this delicious caramel syrup will change your life, I Please believe in

A family favorite for decades!

Buttermilk caramel syrup basics

Only 5 ingredients and very simple to make.

The biggest tip for this recipe is to use a larger pot than you think. The baking soda in the recipe will whisk and expand the syrup. If you’re a reasonable person who doesn’t like syrup overflowing all over the stove, use a 2 or 3 quart pan.

Add the following to the pan:

• Granulated sugar
• buttermilk
• Butter (with salt)

Stir over low heat until the butter melts, then bring to a light simmer.

Bring to a boil over low heat to simmer the syrup.

If you overheat the syrup, it will become a sticky, thick caramel that either caramelizes or is too thick to pour.

The edges will remain foamy for a while, but eventually the entire surface will roll over and foam.

Boil for 5 minutes.

baking soda + vanilla

Remove from heat and stir in the baking soda and vanilla until the baking soda is completely dissolved and the ingredients are well combined.

Stirring these two essential ingredients will cause the syrup to bubble and expand.

Somehow, this step is the most satisfying part of this syrup-making process. Interested in stirring your own syrup? call me. I will go immediately.

double or triple batch

This buttermilk caramel syrup can easily be doubled or tripled.

For double or triple batch, add an additional 1-2 minutes of simmering time.

And remember: use larger pots for larger batches. For double or triple batches, use a 6-quart pot.

How to use buttermilk caramel syrup

So, obviously, this syrup is so decadent that you can eat it with a spoon.

But for practical reasons, let’s drizzle on this one by sharing our favorite breakfast foods.

Honestly, it’s also great as a topping for ice cream, cakes, and apple dips. But I try not to get too hung up on that element. If you don’t, you’re on the dark side of questioning its viability as a “breakfast” topping.

Proven Favorite

This buttermilk caramel syrup (or butter syrup as it is sometimes called) has been some of our family’s favorite recipes for over a decade.

For a long time, this syrup recipe existed only on this post, along with a German pancake recipe, but the time has come and it’s got its own post. (You can read lots of rave reviews for this syrup in the comments on that post.)

The recipe that has been passed down in our family for generations is delicious!

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buttermilk caramel syrup

yield: 6 -8 servings

Preparation time: 15 minutes

total time: 15 minutes

• 1 cup Granulated sugar
• ½ cup buttermilk
• ½ cup salted butter, cut into bite size pieces
• 1 tea spoon baking soda
• 1-2 tea spoon vanilla extract

• Add sugar, buttermilk, and butter to a 2- or 3-quart saucepan. Do not use a small pan as this syrup will foam and expand.

• Over medium-low heat, stir until butter is completely melted. Bring to a boil over medium heat.

• Reduce heat to medium-low and simmer for 5 minutes. You want the heat on the lowest setting that still keeps it simmering. If the cooking time is too long or the heat is too high, it is more likely to crystallize upon cooling (too thick to use as a syrup).

• Remove from heat and add vanilla and baking soda. The syrup will bubble and expand. Mix until the ingredients are well combined. Enjoy your meal while it’s warm.

• Chill the remaining syrup in the refrigerator and warm it up before serving. Sometimes a layer of foam forms on top of the syrup. It doesn’t affect the taste. However, you can stir to re-combine the syrup or skim off the foam if desired.

butter + salt: If you’re using unsalted butter, add a pinch of salt (even if you’re using salted butter, a little salt is a good idea; just taste it).
Larger Batch: Add 1-2 minutes to the simmering time for double or triple batches (remember also to use a large pan – I use a 6 quart pan for large batches).

Serving: 1 serving, calorie: 161kcal, carbohydrate: 13g, protein: 1g, thick: 12g, saturated fat: 8g, cholesterol: 32mg, sodium: 244mg, sugar: 13g

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