Monday, July 23, 2012

Buttermilk Syrup

This syrup should be illegal.  It's just too good.  If you've never tasted Buttermilk Syrup, then you have got to make this recipe right now.  It's similar to caramel sauce, but has more of a syrupy consistency (as opposed to sticky, thick caramel) and is a little more buttery, more creamy, and slightly less sweet/rich.  The syrup is amazing on breakfast foods like pancakes, waffles, dutch babies (here), and french toast.  But it's also great on desserts like ice cream, brownies, and cakes (so good on cheesecake, cakes with fruit, and spice cakes).  While cooking, make sure you put it in a large pot because it will get about five times as big when boiling.  Also make sure that you stir the vanilla in at the very end - after you remove the pot from the heat - or else the vanilla may burn.  Burnt vanilla does not taste good; it makes things very bitter.  Everyone always gobbles this up when I make it.  If you ever have company, this recipe is sure to impress.

Yield: about 2 cups


  • 1 1/2 cups white sugar
  • 3/4 cup buttermilk
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract


  1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 4 minutes. Remove from the heat, and stir in the vanilla.  Serve hot.

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