This simple buttermilk caramel syrup is a tried-and-true favourite for every thing from pancakes to waffles to ice cream to cake. It’s wonderful!

For those who haven’t ever heard of or tasted this syrup, you is perhaps a bit bit skeptical of something known as “buttermilk syrup,” however please consider me once I say this delectable, caramelly syrup is life altering.

It’s been a go-to household favourite for many years!

Buttermilk Caramel Syrup Fundamentals

It is a 5-ingredient recipe, and it’s so easy to make.

The largest tip I may give you for this recipe is to make use of a larger-than-you-think pot. The baking soda within the recipe causes the syrup to foam and develop. If you’re an affordable human who doesn’t get pleasure from effervescent syrup overflowing everywhere in the range, use a 2- or 3-quart pot.

To the pot, add:

  • granulated sugar
  • buttermilk
  • butter (I take advantage of salted)

Stir over low warmth till the butter is melted after which carry the combination to a delicate simmer.

Sugar, buttermilk, and butter in saucepan.

Cook dinner the syrup over the bottom warmth that may nonetheless hold it at a simmer.

Cooking the syrup at too excessive of warmth could cause it to show right into a sticky, thick caramel that may caramelize or be too thick to pour.

The perimeters will keep foamy for a bit, however ultimately, all the floor shall be rolling and effervescent.

Simmer for five minutes.

Cream colored syrup bubbling in saucepan.

Baking Soda + Vanilla

Off the warmth, stir within the baking soda and vanilla till the baking soda is totally dissolved and the components are well-combined.

The syrup will foam and develop as you stir in these two important components.

For some purpose, this step is essentially the most satisfying a part of this syrup-making course of for me. I might do all of it day. Not enthusiastic about stirring your individual syrup? Name me. I’ll be proper over.

Double or Triple Batches

This buttermilk caramel syrup can simply be doubled and tripled.

Add 1-2 minutes further minutes of simmering time for double or triple batches.

And bear in mind: USE A LARGE POT FOR BIGGER BATCHES. For a double or triple batch, I take advantage of a 6-quart pot.

Small glass jar filled with caramel syrup.

Find out how to Use Buttermilk Caramel Syrup

I imply, clearly, this syrup is decadent sufficient to be eaten by the spoonful.

However for sensible causes, let me share our favourite breakfast meals to drizzle this on:

To be completely trustworthy, it additionally makes a superb topping for ice cream or truffles or apple dipping. However I strive to not dwell on that factor an excessive amount of or it places me down a darkish path of questioning its viability as a “breakfast” topping. ?

Pouring cream colored syrup over two pieces of French toast on white plate.

A Tried-and-True Favourite

This buttermilk caramel syrup (or butter syrup, as we typically name it) has been a part of our household’s favourite recipes for over ten years.

For a very long time, this syrup recipe existed solely on this publish with the German pancakes recipe, but it surely was excessive time, it obtained a publish all its personal. (You may learn LOTS of rave evaluations for this syrup within the feedback of that publish.)

It’s a recipe that shall be handed down from technology in my household – it’s that good!

Fork piercing two pieces of French toast on white plate.

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Fork piercing two bites of French toast.

Buttermilk Caramel Syrup

Yield: 6 -8 servings

Prep Time: 15 minutes

Complete Time: 15 minutes

  • 1 cup granulated sugar
  • ½ cup buttermilk
  • ½ cup salted butter, reduce into chunks
  • 1 teaspoon baking soda
  • 1-2 teaspoons vanilla extract
  • In a 2- or 3-quart saucepan, add the sugar, buttermilk and butter. This syrup will foam and develop, so do not use a smaller pan.

  • Over medium-low warmth, stir till the butter is totally melted. Enhance the warmth to medium and convey to a boil.

  • Scale back the warmth to medium-low and simmer for five minutes. You need the warmth on the bottom setting that also maintains a simmer. The longer the syrup simmers the thicker and darker will probably be. If it cooks too lengthy or at too excessive of warmth, it’s extra prone to crystallize because it cools (and be too thick to make use of as syrup).

  • Off the warmth, add the vanilla and baking soda. The syrup will foam and develop. Combine till the components are well-combined. Serve heat.

  • The leftover syrup will be refrigerated and warmed up earlier than serving. Typically a layer of froth develops on the syrup. It does not have an effect on the style; nevertheless, you may stir to recombine the syrup or skim off the froth, if you happen to favor.

Butter + Salt: if utilizing unsalted butter, add a pinch of salt (you might need to add a small pinch of salt even in case you are utilizing salted butter – simply add to style). 
Bigger Batches: add 1-2 minutes to the simmering time for double or triple batches (additionally don’t neglect to make use of a big pot – I take advantage of a 6-quart pot for giant batches). 

Serving: 1 serving, Energy: 161kcal, Carbohydrates: 13g, Protein: 1g, Fats: 12g, Saturated Fats: 8g, Ldl cholesterol: 32mg, Sodium: 244mg, Sugar: 13g

Observe @MelsKitchenCafe on Instagram and present me the recipes you make from my weblog utilizing the hashtag #melskitchencafe. I really like seeing all of the goodness you might be whipping up in your kitchens!

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