Buttermilk Caramel Syrup

You’re probably gagging just a little as you read this. Hear me out. I had this syrup at a bed and breakfast once and promptly came home to recreate it.  This is pure evil and so incredibly delicious that you’ll never go back to Aunt Jemima. I suppose that’s not an entirely fair comparison because this is caramel, not maple. But after this, you’ll say, “Maple WHAT, now?”

The best buttermilk syrup recipe

You can put this on pancakes, waffles, French toast, ice cream, or eat it with a spoon. Admit it. You know you’ll do it.

This is our go-to syrup, not only for fancy breakfast foods, but we drizzle it on cakes, cupcakes, and other baked goods and it it makes an adorable gift all packed up in a sweet mason jar.  The only kind of special thing you’ll need is buttermilk (no substitutions here, it’s buttermilk syrup, guys) but everything else you probably have already in your kitchen!

The best buttermilk syrup recipe

You’ll want to put it in a larger pot than you think it needs to account for the sauce bubbling up during cooking.

The best buttermilk syrup recipe

Let it simmer until it turns a beautiful caramel brown color.  This part you just have to eyeball because it really varies depending on your pan and everything, but it generally takes 8-9 minutes or so.  It can also be tricky to see because of the bubbling, so if you need to, turn the heat down, or use a ladle to spoon some sauce up so you can see it better.   It will smell like heaven.

The best buttermilk syrup recipe

After it cools to room temp you can cover and store it in the fridge if you need to.  It will thicken (to the perfect consistency for spoon-eating, so just heat it up next time you want to serve it.

The best buttermilk syrup recipe

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Buttermilk Syrup


Your newest go-to sauce and syrup for…well, everything.


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


  1. 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 (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
  2. 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.
  3. When it’s done, it should take on a golden-brown color. Remove from heat and add vanilla.
  4. 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.


  1. You know what's funny- the whole "cube of butter" must be a regional thing because we had that problem when I posted my peppermint brownies on Lolly's blog last winter. People were like, "What the heck is a 'cube' of butter??" and I thought it was the strangest thing ever, but I guess in some places no one refers to it as a cube! Interesting… this might have to be a future poll, lol.

    And the syrup? Oh ya. So good. I'm liking Ty's idea of whipped cream and caramel. Sounds like my kid alright.

    My favorite way to eat it is probably on ice cream because you get the warm gooey bits with the cold chewy parts on the cold ice cream.
    My other favorite is with whipped cream. Not on anything, just whipped cream and buttermilk syrup. Learned that one from my favorite 3 year old. What can I say? Ty is a genius.

  3. Oh, that looks so good. Especially with ice cream on a chocolate waffle. I wish I had the energy to make it right now! I guess I'll just have to dream about it tonight 🙂

  4. So I made this for brunch, and Katie is still licking her plate trying to get the rest of the syrup off, lol. It was yummy!

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