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 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!