This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. I've been making this syrup for years, and everyone who tries it loves it. I serve it with waffles and every type of pancake that I make. It is absolutely heavenly! So good that we very rarely use maple syrup anymore. Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!
Buttermilk Caramel Syrup
Buttermilk Caramel Syrup
1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat andwhisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
*Notes:
-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband’s cholesterol, but you can feel free to use all of it if you so desire. I won’t stand in your way.
-This stuff is so delicious, we haven’t gone back to maple syrup. We also use it on buttermilk pancakes, waffles, and German pancakes. It can also be served over ice cream.
-Several readers have asked how long this will keep in the refrigerator. I'm not exactly sure because with 4 hungry boys we finish things off pretty fast. But I know we've kept some for at least 2-3 months and it was just fine.
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February 21, 2011 at 9:41 am
Mmmmm this looks AMAZING!
February 21, 2011 at 10:52 am
This looks super yummy! How long will it store in the fridge?
February 21, 2011 at 4:00 pm
Oh! My! Word! YUM!!!! ha ha, this looks and sound amazing, cannot wait to make this!!!
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February 21, 2011 at 11:15 pm
If it's half as good as your mint brownies, I'm in!
February 22, 2011 at 2:12 pm
Oh this does look good! I can't wait to try it.
March 11, 2011 at 3:10 pm
Hi! Came across your blog via foodgawker, this syrup looks delicious and I love caramel. Just wondering if it's appropriate to make a larger batch to keep on hand and if it refrigerates well, since I don't usually have buttermilk on hand.
March 12, 2011 at 3:36 pm
Just hopped here from FoodGawker.
Just wanted to say that, as a Vermonter, I can assure you that *real* maple syrup is anything but boring.
October 31, 2011 at 4:56 pm
Totally agree. Real Maple Syrup is supreme.
November 30, 2011 at 4:56 pm
Oh Goodness! She is entitled to her opinion…I personally can't stand that taste of real maple syrup. To each her own!
March 13, 2011 at 9:27 pm
Hey, my aunt has a recipe almost exactly like this, but hers only adds regular sugar, not brown sugar. I love brown sugar and I can't wait to try it with that!
March 15, 2011 at 2:45 pm
I'm seriously considering changing our dinner for tonight from spaghetti and meatballs to pancakes and caramel syrup. Man, that looks yummy!
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April 16, 2011 at 8:39 pm
Cool idea. I'll have to try it.
http://www.blairlockout@yahoo.com
April 18, 2011 at 6:07 pm
When does the butter get added?
May 6, 2011 at 6:02 pm
This was REALLY GOOD!! I was caught Sunday morning without any maple syrup and company one the way over for waffles. Made this and they went ga-ga over it. (This was my second batch.) You're right – you can just eat this stuff directly off the spoon!
It does separate in the fridge, however. One does have to mix it thoroughly during reheating if you have leftovers.
May 6, 2011 at 6:05 pm
Oh, and I have tried it both ways – all brown sugar and 1/2 white & 1/2 brown. Preferred the original recipe with both sugars.
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October 13, 2011 at 8:45 am
This is a divine syrup, I have added a link on my page of Breakfast Pancakes and can confirm that it is highly addictive – thank you for your fab recipe.
October 19, 2011 at 10:46 pm
This is the same "glaze" that I use on my Sticky Carrot Cake. It is YUMMY!
October 22, 2011 at 10:18 am
I made this with high hopes. It was WAY too sweet for me. I don't get how anyone can eat more than a couple bites.
October 22, 2011 at 6:05 pm
Sorry you didn't like it. I actually like it because it's not quite as sweet as maple syrup. But you're right, it is still sweet. A little bit goes a long way.
October 24, 2011 at 8:28 am
just a quick question, first of all i loved it & so did my girls, i blogged about it too. thanks for sharing! when i made mine it seemed like the soda didn't disolve & looked like i had little pieces of pancake in the syrup. of course it didn't mess with the taste but just wondering if i really need to use the soda or if i did something wrong for it not to all meld together? again, thanks soooooo much for posting this, i found it on pinterest.
October 26, 2011 at 7:46 am
I made this syrup and wrote about it here. This stuff is liquid crack! I had a hard time restraining myself from not eating it by the spoonful. I just wanted to say that the leftovers freeze very well. The butter does separate, but if you pop it in the microwave and give it a stir everything goes back together the way it should be. Thank you so much for sharing this recipe!
October 26, 2011 at 7:59 am
Glad to hear that it freezes well, I hadn't tried that yet. So glad you like it as much as we do!
October 28, 2011 at 7:06 am
I feel like this is probably along the lines of what JK Rowling had in mind when she talked about butter beer. Has anyone tried adding it to something like club soda to make a carbonated beverage?
October 28, 2011 at 12:37 pm
I haven't tried it, but oh man does that sound good!
October 29, 2011 at 8:59 pm
It is really good as butter beer. To make it, add a half gallon of ice cream and melt it. Then add fall spices (cinnamon, allspice, nutmeg, cloves). It will be nice and frothy. Then add 1-2 2 L bottles of cream soda. It was a huge hit at our Halloween party tonight.
October 30, 2011 at 10:49 am
I just made this for brunch. Thanks for such a great recipe. This is a total keeper.
November 6, 2011 at 7:49 pm
I made this today, and it was delish, but I wonder if you can tell me if I heated the buttermilk too fast or something, because seemed to curdle or separate before it got anywhere close to boiling.
November 14, 2011 at 10:03 am
It could be that it heated too quickly. I usually cook it over medium heat. I've only had it curdle once before, but if I remember right it was because I was trying to use less sugar. But once I whisked it, it smoothed out. Did yours end up smooth?
November 8, 2011 at 3:10 pm
After seeing several enticing recipes for buttermilk syrup, I finally made yours yesterday, and it was everything you promised! I was skeptical that it could rival maple syrup, but it definitely does. We had it over bread pudding that I made with leftover cinnamon rolls and it was delightful. I just wanted to thank you for posting this great and accurate recipe!
November 14, 2011 at 9:59 am
So glad you liked it! Bread pudding with cinnamon rolls? Oh my gosh that sounds delicious!!
November 8, 2011 at 4:34 pm
Sounds so yummy but with a diabetic in the house I'm concerned about the amount of sugar it contains. Do you know of anyone that has made it with part sugar and part artificial sweetener? I was wondering if it would affect the recipe.
November 14, 2011 at 9:58 am
I've never heard of anyone trying it, but I would think that it would work. The only issue would be that it might not thicken as well. If you try it and it's runny, I'd dissolve a few teaspoons of cornstarch in a little water and stir it in. Then bring the mixture back to a boil and boil it for at least a minute to thicken it up. Let me know if it works!
February 20, 2012 at 6:41 pm
Try orithritol or raw agave. Works great!
February 22, 2012 at 7:49 am
Thanks for the tip!
November 10, 2011 at 10:32 am
Delicious! I found it to be a bit runny. Will cooking it longer make it thicken? I ended up adding some cornstarch but it was still quite runny.
November 14, 2011 at 9:54 am
Hmm. I've never had it turn out runny; the sugar usually thickens it up enough for me. But yes, if you boil it, it will thicken without adding any cornstarch. Just boil and whisk it till it is the consistency you want. (Remember that it thickens even more as it cools.) Hope that helps.
November 13, 2011 at 6:09 am
Found this on Pinterest. Made it this morning. Want to eat 3,000 pancakes just to sop it all up. It was FANTASTIC!
Thanks for the recipe!!!
November 14, 2011 at 9:41 am
I know what you mean. It is seriously dangerous stuff! LOL!
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December 11, 2011 at 9:52 pm
This looks incredible, can't wait to try!
December 12, 2011 at 3:03 pm
I tried this today and it was delicious! I half the recipe and everything came out great! I still have a little left that I plan on pouring over some vanilla ice cream
December 15, 2011 at 9:51 am
I can't buy maple syrup (personal fave) right now and when I saw this recipe I knew I'd have to make it.
It's currently cooling on my countertop but I've snuck some warm tastings of it and it's really yummy! Can't wait to make blueberry pancakes for my nephew this weekend.
Thanks for the post.
December 26, 2011 at 10:53 am
I have also been making this for years. We love it and I never buy syrup from the store. This recipe is so easy and quick, why not? I have given it as gifts and we have auctioned it off. Always a huge hit! We eat waffles with this syrup and a small dallop of sour cream, yes, sour cream. SUPER YUMMY! My hubby is not one to try new things, but once I got him to try this with the sour cream he was hooked and that is the way that we eat our waffles.
My recipe calls for a little bit of corn syrup and white sugar not brown, I think I might have to change things up a bit. link to my recipe is below. Thanks for sharing!
http://www.holeykneesanddragonflies.blogspot.com/2008/12/my-christmas-gift-to-you.html
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January 8, 2012 at 10:37 am
Kara–Can I steal this recipe from you? I teach baking and pastry in San Francisco. For our plated dessert class we use sauces to design plates and add great flavor, of course. This sauce is easy and it tastes great. BTW, its shelf life is at least one week in the refrig and about 3 in the freezer. It's similar to a Creole Hard Sauce so lasts as long. UNless your kids just eat it up, which our second batch is already just tongues marks in the bowl! Thanks. ChefMike
January 11, 2012 at 9:30 am
I am always happy to have people share my recipes! Of course it makes me extra happy if you let them know where you got it.
Have fun teaching your class. I've taught cooking classes before and it is a blast!
January 10, 2012 at 5:23 am
i have to say i clicked this from pinterest because it reminds me of the syrup my mom used to make…of course, its not the same, but SUPER tasty! i will have to try your recipe because this looks divine, but my mom always ONLY bought real maple syrup. im not a fan of the taste…so she would always add a chunk of butter to it and melt it in the microwave for a few seconds. it was SOOO good! and nice and warm!
January 11, 2012 at 9:28 am
I've only tried real maple syrup a few times, but I think adding butter to it would make it super tasty!
January 25, 2012 at 10:19 pm
Kara – thank you!! Made this tonight and my 12 year old son even helped
I have to admit……..I did want to eat it by the spoonfuls just smelling it boil………it is certainly heavenly and the fam is going to thank us tomorrow morning! Thank you again and great pic of it also!! Yum.
Jana
January 31, 2012 at 8:38 pm
OMG…just made this for our pancakes and we will never go back to regular syrup. It is way better than I expected. So happy I found this on pinterest. I'll have to check out some more of your recipes for sure. Thank you!
February 1, 2012 at 1:52 pm
This looks so good!!!I found it through pinterest.you have some yummy recipes here. please visit my place.
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February 9, 2012 at 4:02 pm
I am SO wanting to try this…but my kiddos are currently on a dairy free diet. Think I could try almond milk???
February 12, 2012 at 2:33 pm
Oh Wow! Our daughter-in-law made Abelskivers and served them with this syrup and they were mighty delicious. I have kept this in the fridge for a couple of months. It thickens up and HAS to be reheated in order to pour it. But this is without a doubt the best syrup in the whole world. I am NOT a fan of Real Maple Syrup, I think my sweet tooth requires a lot of sugar!!! Thanks for sharing this. Will be making it again REAL soon!
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February 17, 2012 at 6:37 pm
Do you let it boil for a certain amount of time?
February 18, 2012 at 7:36 am
I have tried making this twice now. It TASTES delicious…like, eat it with a spoon right out of the pot delicious. But both times it has turned out the consistency of water. We still eat it, but it sure makes for soggy pancakes. Any idea what I'm doing wrong? I'm sure I'm missing something obvious. Thanks for the recipe!!!!
February 22, 2012 at 7:59 am
Lowering the sugar will make it thinner. But if you aren't doing that, I suggest boiling it for a few minutes to thicken it up. (Before you add the soda!)
February 21, 2012 at 7:44 pm
AMAZING! A little strong on the buttermilk flavor for my preference, but great none the less! Made it to go over stuffed french toast and didn't hear a single complaint… not a single word for that matter (too busy face-stuffing)!
February 22, 2012 at 7:47 am
Stuffed french toast? That sounds amazing!