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 has become a main staple in our home. We can’t get enough of this AMAZING syrup! Thank you, thank you, thank you! I’m curious though, how was the french toast in the picture prepared because it looks amazing as well.
I love love love this recipe! I’ve put it on cinnamon rolls as well as our pancakes.
The last time I made it I happened to get a whim and with the addition of two ingredients, turned it into Dark Chocolate Salted Caramel Fudge Sauce. I shared it on my blog today and left y’all some link love/credit for the recipe: http://www.thefrontierkitchen.com/2011/04/that-girl-is-so-dangerous.html
Delicious and easy! BUT you obviously have never had pure maple syrup from Highland Conty, Virginia- yes Virginia. My family is hard put to decide between SCRUMPTIOUS maple syrup and this equally SCRUMPTIOUS syrup! Thanks for the fabulous recipe!
Joelle–I’m not sure. If it were un-cooked, then you could–honey can be a good substitute. But when you get into candy making, things get tricky. The good news is that while you don’t want to go drinking it or anything, it’s *not* high fructose corn syrup in its evil, naked form–it’s just a pantry ingredient that’s been around for 100+ years.
Would it work with honey instead of corn syrup? I try to stay away from corn syrup, and most recipes can have honey substituted for the syrup, but I’ve never tried it in anything candy-like. Thoughts?
I had a banana chocolate chip loaf cooling and thought a caramel sauce would go nicely with it..then thought I have an almost full container of buttermilk sitting in the fridge then found your blog. Now I am waiting patiently for this sauce to cool (I have burnt my finger already)…it is scrumptious and fast to make! Love it and will be keeping the recipe close at hand…Thank you!
oh this is bad (in a good way)I tasted it straight from the pot and now I have to stop!!!
Okay this sounds delish, I'm going to have to try…I will say the 12lb. bag of baking soda in the ingredients shot had me going for a little. =)
My daughter-in-law had us over for Christmas breakfast. She made this syrup to put over German pancakes. It was really good. She loves your site and uses it all the time.
Thank you for this yummy recipe. It is delicious. I made this for neighbor gifts and paired it with your hot fudge sauce. Your blog is new to me and is fast becoming a favorite.
Loralee- we're not canning experts so we really don't know, sorry!