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?”
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!
You’ll want to put it in a larger pot than you think it needs to account for the sauce bubbling up during cooking.
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.
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.
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PrintButtermilk Syrup
Description
Your newest go-to sauce and syrup for…well, everything.
Ingredients
- 3/4 c. buttermilk
- 1 1/2 c. sugar
- 1 stick real butter
- 2 Tbsp. corn syrup
- 1 tsp. baking soda
- 1 tsp. 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 (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.
- 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. 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.
I really want to make the buttermilk syrup but don’t have corn syrup. How would the recipe be affected if I leave it out?
The corn syrup helps prevent crystallization- without it, it will still taste good but might start to crystallize
How long does the Buttermilk syrup keep in the fridge? I used fresh, homemade buttermilk (made butter and used the buttermilk from that).
It will last a couple weeks in the fridge, but will probably start to crystallized if left too long. I’ve literally never had leftovers so I’m not positive haha
My family LOVES this syrup! Sooo yummy! One question though, I always make a double batch so we have left overs. After a couple days, the syrup seems to get a bit “grainy”. I’ve tried refrigerating it and not refrigerating it but that doesn’t seem to be the issue. Does this ever happen to you? Thanks!
It does happen some times! I’ve found that adding a little extra corn syrup helps prevent that. Try adding an extra tablespoon of corn syrup next time and let me know if that helps!
I made this yesterday to add serve with French toast. It is awesome as it is, but if you add 2 tsp ginger and 2 tsp cinnamon into the pot while cooking, NOW you have a party! the family LOVED it. The kids named it snickerdoodle sauce.
1. As I read MANY of the comments, i couldn’t help but think of drizzling this over an ice cream soda!
2. For those of you looking for ways to use leftover buttermilk, drink it! My New Jersey father, born in 1920, taught me @ a young age to use salt & pepper in a glass of ice cold buttermilk. If you enjoy sour cream, yoghurt, & other tart things, you will like it!
How many servings does this recipe make?
You can probably serve about 8-10 people with this. 🙂
How would I store any remaining syrup?
Just pop it in the fridge! It will thicken when it cools, but heat it up and it will be great ??
Anyone made this without the corn syrup? I thought I had some, but I’m out and we have pumpkin pancakes cooking as we speak!
You could use honey if you have some! 🙂
My favorite! I love this syrup and it’s so easy to make.
I live in Hawaii and I made this today using brown sugar and coconut extract (instead of vanilla). We poured it over banana pancakes and it was PURE HEAVEN!! Next time I might try it over ice cream….
I grew up thinking my moms Buttermilk Carmel Syrup was actually an old, ancient recipe…passed down through our family from one generation to the next! Imagine my surprise when I came across your blog 10+ years and saw almost the exact recipe! This is a staple in our family!
Just wanted to say that I NEVER remember to buy buttermilk…..so I always just use what we have….which is 2% milk and it turns out great! Last week I made a variation of this….for my husband, who’s is on the Keto diet! I used Swerve brand confectioners sugar replacement, heavy whipping cream (no corn syrup & no buttermilk) and it turned out really good! (Not as good the real deal…..with all of its carb goodness!)
Also have to say…..if all the cooking type websites out there….OBB is my very favorite! ❤️❤️❤️❤️
❤️❤️❤️?
I’ve seen suggestions that whey (leftover from making Greek yogurt) can be used in place of buttermilk in lots of recipes. I took a chance and used whey in place of the buttermilk in this recipe and it worked wonderfully. Cooked up a perfect color and consistency (and whey is not thick like buttermilk at all).
I’ve made this recipe 2 or 3 times now and we love it! I substitute milk and lemon juice in place of the buttermilk, and it lasts for months in the fridge (at least! I haven’t had any left after 3 months or so). I just heat up the mason jar when I want to eat some and sometimes after heating it up the edges develop some sugar crystals, but that doesn’t affect the flavor. If I have yet to find it has gone bad in the fridge after months I wonder if it really would be okay at room temperature…
Made this today with buttermilk made from soured (a little) milk mixed with lemon juice and honey subbed for the corn syrup (not wanting GMO), and it turned out WONDERFULLY! YUM! Definitely a keeper. Thnx!
I love this stuff! Instead of cream cheese icing on carrpt cake I pour this stuff over the warm cake. Decadent!