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
Ginnette–You *could* use it as a filling, but it will soak into the bread and cake. So if that's what you're after, go for it! If you want something where you can detect a distinct difference, you might want to try something else.
As far as sugar crystals go, that just happens sometimes with stuff like this. You can try re-heating it a little more with a touch of water or maybe try cooking it for 1-2 minutes shorter next time.
Hope that helps!
Hello, I made this caramel with milk and viniger (to substitute the buttermilk because i dont have it in my country) and it was great!! I have never tasted a caramel so so good!
I have a question, Can i use it for filling cupcakes or cake?
And another question, i made it today and left it in the refrigarator and next morning i felt the sugar beads, why do i think that happended?
Because it's candy and adding liquor can be tricky, I'm not sure how to go about adding rum, but you COULD add rum flavoring with/instead of the vanilla. Just start with a teaspoon and go from there.
Hope that helps!
Could you add Rum to make a "Rum Sauce"? And if so, how much would I add?
Ginny–It should be good for up to about 2 weeks in a covered container. If it lasts that long. 🙂
Katie, I know, right?? Like pure caramel evilness in a jar!!
Ok, this is not a syrup…no where near syrup. This is pure caramel sauce….its the best thing ever! I tried some Hershey's caramel sauce I had in the fridge and its so gross compared to this. It was just so sugary and well just not good! I will never buy store caramel sauce ever again. Love this!
I just found your website and love all the resipes!!
How long do you think this syrup would be good for in the fridge?
itsewyou8–If it came out thin and mealy, it definitely didn't turn out right. It should be thick and smooth, like caramel sauce only yummier. I'm sorry it didn't work out, though!!
This didn't turn out the way I had hoped. I wanted a buttermilk caramel for a brownie topping, b/c buttermilk was what I had in the refrigerator. But I was hoping for a nice thick sauce, it was not. I tried may things to save it…I did the unthinkable and use cornstarch. Bad idea! Now it's kind of mealy. I added extra sugar and butter…and some salt. All caramel needs salt. I'm going to use it. The flavor is good, I hope nobody notices the mealy texture.
This is my first time reading your blog. Very nice, I'll continue to follow you. Thanks!
This is a great recipe. I even made it VEGAN and it was amazing. Just made my own buttermilk using soy milk with some lemon and then used Earth Balance non dairy/non hydrogenated butter. So yummy!