Caramel Buttermilk Syrup
If you are tired of plain old maple syrup, you can elevate your pancakes and French toast with a batch of this easy buttermilk syrup that is thick, sweet, and delicious! Your family breakfasts will go from forgettable to memorable with this yummy syrup that is sure to become a tradition in your family just like it is in ours. Caramel is one of the most heavenly flavors of all time. Some of our other favorite caramel recipes are Carmelitas (Oatmeal, Chocolate, Caramel Bars), Easy Salted Caramel Frosting, and Gourmet Homemade Caramel Apples.
Homemade Caramel Syrup Ingredients
Buttermilk Granulated sugar Salted butter Light corn syrup Baking soda Vanilla extract
How to Make Caramel Syrup
Best Buttermilk Syrup Recipe Tips
Don’t cook it too long or it will turn into more of a caramel sauce (thicker) and less of a caramel syrup (thinner). It’s still good, just remember that the caramel syrup will thicken as it cools. If you haven’t cooked the syrup long enough and it seems too thin, just put it back on the stove on medium-low heat for another minute or two to thicken it a bit more. But again, keep in mind that it will thicken up a bit as the syrup cools down. The cooking process and the sugar in the recipe will help preserve the buttermilk caramel syrup, so it will last about 3-4 weeks in the fridge. Just reheat in the microwave for 1-2 minutes, give it a good stir, then use it like normal. I do not recommend replacing the buttermilk with a substitute made from milk combined with lemon juice or vinegar for this recipe. It works o.k., but I just don’t think the syrup is as good as when it’s made with actual buttermilk. You can use any leftover buttermilk to make pancakes, marinate chicken before frying, or use in cakes and other baked goods. I’ve also heard that it freezes well.
Favorite ways to use Homemade Buttermilk Syrup
We especially love this caramel syrup drizzled over German pancakes, but it’s every bit as delicious over buttermilk pancakes, french toast, or waffles. I especially love pairing this buttermilk caramel syrup with bananas or peaches. It’s sooooo good. Or use leftovers with some hot fudge, brownies, toasted pecans, and ice cream for an unbelievable brownie sundae. If I’m being completely honest, we love this so much we almost never use maple syrup anymore because we would rather have buttermilk caramel syrup instead. Be sure to use a large pot even though it will seem too big for the amount of ingredients. The baking soda will react with the buttermilk and cause the syrup to bubble and foam and you don’t want this sticky, sweet syrup to overflow onto your stove or countertops, which has definitely happened to me before!
Storing Homemade Caramel Syrup
Once the syrup has cooled completely, transfer it to an airtight container and store in the fridge for up to 3 weeks.
More like this Caramel Syrup Recipe
Easy Raspberry Coulis Dessert Sauce Easy Homemade Lemon Curd Southern Biscuits and Chocolate Gravy
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