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
- Total Time: 15
- Yield: About 2 cups sauce
Description
Your newest go-to sauce and syrup for…well, everything.
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.
- Prep Time: 5
- Cook Time: 10
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Questions & Reviews
A.MAZ.ING. Made this for breakfast this morning along with your buttermilk pancakes- SO good!! I'm featuring the recipes tomorrow. Thanks!!
I have been using this recipe for years and my kids love it on German pancakes. The salty sweet taste is very addicting.
Just had to comment about our great experience with this syrup. First, it is the only syrup I have ever liked on pancakes. That alone is a miracle, but let me tell you how to go over the edge with this stuff. I poured it warm over homemade vanilla ice cream and sprinkled it with fleur de sel. OH MY HECK!! It instantly became salted caramel ice cream. I love you now.
Today is the first day I've seen this blog site, my cousin emailed the buttermilk pancake recipe to me which lead me here to the buttermilk syrup recipe. It sounds really good! I have a great bread pudding recipe that I think would go fantastic with this syrup for a change. The other sauce is a whiskey sauce and I feel funny taking it to church functions because inevitably someone asks me for the recipe. 🙂
i just made this and it's uber fantabulous!!! my husband's birthday is today, and i made a chocolate cake that i'm going to serve with vanilla ice cream. i'm trying to decide if i feel like sharing this with our guests or keeping it for ourselves! thanks for sharing–i'd rename it caramel sauce. by keeping the name buttermilk syrup, though, you hide it from those who might want something caramel!
Jen, I'd definitely tell them to heat it up or at least serve it at room temperature. And I'd say it keeps about 7-10 days in the fridge…
Yum! Just finished making this tonight. I don't think I ended up with quite as much as you Kate w/ doubling it–I have 2 pint jars full to about 1 in. from top and maybe another 1/2 pint jar.
As far as gift giving–I need to tell them to refrigerate it, but what about when they want to use it…can they reheat it, or is is good cold? And how long can they keep it in the fridge?
Thanks! You guys are the best!
Amanda–That's definitely tough to say! I'm no food scientist, and I can't say for sure, but I tend to think it would be okay because buttermilk is generally cultured, so instead of it going sour like milk, it's more likely to just get a little more tangy (at least at first), kind of like yogurt or sour cream gone past its date a little. I also think cooking it and all the sugar may help a little. Obviously, you don't want to keep it too long past the 23rd, but I don't think a couple of days will kill anyone. Please don't sue me if someone comes down with rotavirus… 🙂
Hey, Jen–I doubled it last night and came out with 7 8-oz. jars. Hope that helps!!
Kate–just in case you see this before cafemom…how much does this make? I want to have 2 jars (plus maybe some for myself)–like you have in your Christmas gift idea post–so will I need to double the recipe?
I am planning to give this as a Christmas gift, but I am concerned since the buttermilk I purchased is dated for 12/23.
Does that date affect the shelf life of the syrup?
I made this Buttermilk Syrup today and it's incredible! I mentioned to a neighbor that I was going to make "Buttermilk Syrup" and she said, "why? do you know how awful buttermilk tastes? and you are making a syrup?!
Little does she know it but she's getting a Christmas surprise, you got it, "OurBestBites" Buttermilk Syrup and when she raves about this great carmel topping I will then inform her it's "that Buttermilk Syrup" you said would be awful!
Keep these wonderful recipes coming because I tell everyone I know about your site!
Your banana ice cream, on a chocolate waffle with this carmel sauce sounds devine!
Made this last night and it's delicious! No baking soda taste at all for me. And yeah…I was eating it off the spoon…
For those of you who don't frequently use buttermilk, you can freeze it. I freeze any leftover buttermilk in 1 cup portions.
i do also, but instead of 1 cup i use an ice cube tray.
I'm just getting familiar with your blog and love it! I have a similar recipe and thought I'd mention that this syrup actually makes the easiest caramel corn. Just pour it over plain popped corn, pop it in a warm oven and stir frequently till it's how you like it (chewy or, I prefer crunchy).
This syrup is very good I made it for dinner with pancakes my son loved it!!! I was wondering How long does it keep in the fridge?
Oh my gosh, I totally have been making chocolate waffles at house. Jinx! I make them with whole-wheat flour since they are dark and the kids don't notice. Great ideas, as always guys! And photos, as always too.
Okay…I used the powdered buttermilk (powder that you just add to water to get buttermilk) and the syrup was amazing! I served it over my homemade belgian waffles and it was delicious! Thanks!
I have the powdered buttermilk…for those who did it that way, did it turn out? I am making breakfast for dinner tonight and may just give it a try if it works!
This stuff is delicious!!! Just made it this weekend for our pancakes, and I have been having spoonfulls of it daily….so tasty! It's basically candy, but i like calling it buttermilk syrup so I can justify eating candy for breakfast. 🙂 And thanks for clarifying the need to use a large pot, so glad I did. I also use the powdered buttermilk so I can have it around all the time. Thanks for sharing your recipes, I love your blog!
That syrup looks so caramely and good!
Oh Sherra, that's so good to know. I really had my doubts about that- thanks for coming back to comment! (This however could be a very very bad thing since the one thing that keeps me from making this every day is that I rarely have buttermilk!)
We (okay, my husband) made it this morning with the milk and lemon juice substitute for buttermilk and it was fabulous!! No worries with the substituting if you don't have buttermilk…
SO good on blueberry pancakes!
Yes, you've won me over!
This looks really yummy. I always keep powdered buttermilk in the fridge for recipes like this or else my buttermilk goes bad. It works just as well – I've never noticed a difference! I can't wait to try this!
I just read your request on twitter for a cheesecake with a brownie base. My mom has a Philadelphia Cream Cheese cookbook FULL of cheesecakes and I believe there is one in there with a brownie base. email me if you are interested…[email protected]
Kate,
We LOVE this recipe. I could eat the syrup by itself, it is that good. Yum! Steve made it again for me on Mother's Day because who knew I liked it that much. Thanks for sharing.
Wonderful stuff!