When you hear Buttermilk Syrup, you still probably think about maple syrup. This syrup is amazing because it can be used similar to a maple syrup on breakfast recipes from pancakes to waffles to crepes, but it’s also my go-to caramel sauce for desserts like ice cream and cheesecake and makes an incredible gift, all wrapped up in a cute mason jar. The flavor is incredibly well rounded and it lends itself well to so many different uses. It’s also a great use for leftover buttermilk, if you bought a container for a single recipe (like my Buttermilk Ranch Dressing) and now don’t know what to do with the rest! Once you learn how easy this is to make, it will become a household staple!
Ingredient and Equipment List
- Buttermilk – I don’t recommend buttermilk substitutes in this recipe, and I haven’t tried it with powdered buttermilk. I like to use real buttermilk, though low or full fat is just fine.
- Butter – I use real, salted, butter. If you use unsalted butter, you’ll want to add a little extra salt to the sauce to balance out the flavor.
- Sugar – Use regular white granulated sugar.
- Corn Syrup – Corn syrup is an important ingredient because it prevents the sauce from crystallizing.
- Baking Soda – Baking soda is important because it reacts with the acidic ingredients and helps with the sauce’s texture.
- Vanilla – Vanilla adds flavor to the finished caramel sauce.
Instructions
- Combine buttermilk, butter, sugar, corn syrup, and baking soda in a large pot.
- Heat and stir to combine all ingredients and then bring to a low simmer.
- Continue to simmer until the mixture turns deep golden in color.
- Let cool to warm and stir to smooth.
Store in an airtight container in the fridge. You can heat in the microwave to warm up.
Your sauce will probably start to get a little grainy and crystallize before it goes bad. Eat up up in 3-4 days for best results.
No, this recipe is not designed for canning. If you gift it in a mason jar, make sure the recipient knows to just keep it in the fridge. TIP: Sometimes after this sauce sits unused for a day or two, it will get a little crystallized (but still tastes amazing!) Testers have found adding an extra tablespoon or so of corn syrup helps with this. If you plan to gift this buttermilk caramel, you may want to try that.
Buttermilk Syrup
Ingredients
- 3/4 cup buttermilk
- 1 1/2 cup sugar
- 8 Tablespoons 1 stick real butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- 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 a golden-brown color. Remove from heat and add vanilla.
- There will be foam on top. As it cools a little, just keep stirring and the foam will subside.
Questions & Reviews
I will have to add that to my chocolate sauce recipe. Anything with a whole stick of real butter HAS to be good!
Kate, I might have to try this recipe out at my B&B if that’s ok. You’re the best! Thanks!
Oh, and you should keep the rest of the syrup in the fridge. 🙂
Ooooh, Erin, there’s LOTS of yummy buttermilk stuff! I think it’s kind of like liquid sour cream. I use it in cakes, pancakes, etc. You can also usually buy it in an 8-oz. container, so then you won’t waste much. I bought a quart because I was planning on making pancakes with the other 3 c. of buttermilk. I have a recipe for buttermilk pancakes that I plan on posting someday, but I’ll email it to you now if you want it. Just email me at [email protected].
You can make your own buttermilk if you use it a lot, and it will save you money, and it is very quick and simple. Just get a gallon of milk and pour it in a glass jar. Scoop out a cup of milk. Then pour in a cup of buttermilk (Winder is a great brand). Let it sit out on the counter for about 24 hours until cultured. Note: I like mine thick. That way I know it is completely cultured. The longer it cultures, the thicker it gets. It’s usually thicker than the store-bought buttermilk. It’s wonderful and I use it a lot in smoothies, pancakes, etc. and now I am going to try this syrup. Also, remember to always reserve a cup of your homemade buttermilk for culturing your next gallon of buttermilk.
This sounds wonderful. I’ll have to try it.
Okay, so I’m almost ashamed to admit that in my 10 1/2 years of marriage I have never purchased buttermilk. Is there some wonderful world of buttermilk I am not aware of? What would I do with the rest of the quart (besides throw it away)? Also, does the rest of it (assuming there is any left) store well in the cupboard, or do you need to keep it in the fridge?
You can purchase buttermilk powder. That way you only make what you need. It takes 4 TBL of powder and 1 cup of water to make a cup of buttermilk. I just add the powder in with dry ingredients and the water with wet ingredients when I am cooking. I find it much easier than having to keep fresh buttermilk on hand when I want to make a certain recipe.
You can freeze! Then use when needed
I do this too, I love it!
Make waffles or pancakes or biscuits with it…especially if you’re going to make this syrup!! 🙂
We make our own with milk and vinegar.
ooh, someone needs caramel corn?? You ask and I deliver, my friend! Lol. I’m always looking for an excuse to make a treat, so I’ll whip some up and post in place of something coming up that I haven’t made yet!
And this buttermilk syrup is so good. But I think the fact that it’s called “syrup” is almost misleading. It’s really a delicious caramel sauce. I made it the same day that I had made some homemade caramel sauce (the traditional way with caramelized sugar, heavy cream, and butter)and this buttermilk syrup tasted almost identical to it and is a lot easier to make. I like it on ice cream! Or on a spoon… 😉
sounds amazing to me! Can’t wait to try it. I love your blog! Feel Better!
Pseudoephedrine may be a no-no, but Afrin is your friend, my friend.
This looks SO yummy! Hmm, I might foresee breakfast for dinner in my very immediate future.
And tell Sara that I’m STILL waiting for her caramel corn recipe 😀
Cami, I bet it would turn out great either way. The ONLY thing I can think of is the whole baking soda aftertaste thing; when I only cooked it for 7 minutes, I could still taste a hint of baking soda aftertaste, but when I cooked it a little longer, that went away. Maybe cooking it kills the taste? I dunno.
I’ve made this before, but it was a little different. I boiled everything but the baking soda and vanilla together. Then removed from heat and added the baking soda and vanilla and stirred like crazy.
What difference does it make to boil the baking soda with everything else?
P.S. Hope you feel better soon. My daughter has the same thing, too. It’s pretty miserable! (I’m really hoping it doesn’t get passed around the fam.