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.
Storing and Other Tips
- Store cooled buttermilk syrup in an airtight container in the fridge and enjoy within 1-2 weeks for best results.
- The little bit or corn syrup in this recipe helps prevent sugar crystals, but they can sometimes still form in the fridge. They will melt when reheated.
Frequently Asked Questions
Store in an airtight container in the fridge. You can heat in the microwave to warm up.
This sauce can be used for up to 1-2 weeks if stored in the fridge.
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
- ¾ cup buttermilk
- 1 ½ 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.
Notes
- Store cooled buttermilk syrup in an airtight container in the fridge and enjoy within 1-2 weeks for best results.
- The little bit or corn syrup in this recipe helps prevent sugar crystals, but they can sometimes still form in the fridge. They will melt when reheated.
Questions & Reviews
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!