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 just tried this recipe. Oh, yum! I’ve never had any kind of homemade caramel syrup come out well, but this is wonderful stuff. And easy. I think I will always have some of this on hand from now on.
Hi, do you have a print option on your recipes?
Finally got around to making this. YUM. we had it on top of pumpkin spice waffles! and don’t worry. I did lick my plate 🙂 I used milk/vinegar for the buttermilk, and also dark caro. it turned out awesome. thanks!
Wow lots of info! Besides sweets, Buttermilk is great for Chicken!! It is a tenderizer; marinate your legs and breasts ect.. in the buttermilk and roll them in your preffered breading and seasoning, throw them in the oven and wow! very tender, great tasting Buttermilk Baked Chicken.
Buttermilk! Do you have some food combinations that you carry from childhood? For me buttermilk is combined with a liverwurst on rye sandwich with sliced raw onion and tomato. My saliva production just increased.
Absolutely delicious! I feel like I have to apologize, too… I had my doubts when I threw everything into the pot and all I smelled was buttermilk, and I thought, “How in the world is this going to be tasty?” but holy moly, I’ve been dipping bananas in it all day long just to have an excuse to eat it! Thanks guys!!!
Thank you for this recipe! I’m 57 and had no idea it would be so easy to make caramel. I used the buttermilk powder, and have already had it on a bowl of vanilla ice cream and some from the spoon. It will make a great dip for apple slices, and much better than the kind sold in stores as a dip.
My family LOVES this syrup! It really is lick-the-pot good. I wonder, do you think that you could can it (seal it in canning jars)? It would make for some wonderful Christmas gifts!
Renee- this recipe hasn’t been tested for food safety when canned so we wouldn’t recommend it. But it certainly looks darling packaged in mason jars and gifted fresh! I’ve done that many times; just let people know it needs to be stored in the fridge.
You don’t have to buy buttermilk — you can make it. For every cup of milk, substitute one tablespoon of vinegar or lemon juice for a tablespoon of the milk. Let it sit for at least five minutes. It will curdle the milk, turning it to buttermilk.
Everytime I make this it’s SO DARN GOOD. I’m looking forward to being pregnant again sometime in life so I can gorge myself on this syrup with no shame.