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
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!