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Caramel Buttermilk Syrup

Kara
Buttermilk caramel syrup may be the best thing that has ever happened to breakfast.
4.79 from 19 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 20 servings (2 Tbsp each)
Calories 133 kcal

Equipment

Ingredients
  

  • 1 ½ cups buttermilk
  • 1 cup sugar
  • 1 cup brown sugar
  • ½ cup butter*
  • 1 tsp baking soda
  • 1 tsp vanilla extract

Instructions
 

  • In a 2 quart saucepan, bring buttermilk, sugars, and butter to a boil over medium heat, stirring often.
  • As soon as the syrup comes to a boil, remove from the heat.
  • Add the baking soda and vanilla extract. Whisk till well combined. Syrup will foam up a lot. As it cools, the bubbles will go away.

Notes

  • Yield is about 2 1/2 cups.
  • The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup but you can feel free to use all of it if you so desire.
  • If you want a thicker syrup, you can let it boil for 2-3 minutes. I've never done that, we like it perfectly as is.

Nutrition

Serving: 2TbspCalories: 133kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 113mgPotassium: 41mgSugar: 22gVitamin A: 172IUCalcium: 31mgIron: 0.1mg
Keyword buttermilk caramel syrup
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