Buttermilk Caramel Syrup – Mel’s Kitchen Cafe

This straightforward buttermilk caramel syrup is a tried-and-true favourite for the whole lot from pancakes to waffles to ice cream to cake. It’s wonderful!

When you haven’t ever heard of or tasted this syrup, you is likely to be a little bit bit skeptical of something referred to as “buttermilk syrup,” however please imagine 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

This can be a 5-ingredient recipe, and it’s so easy to make.

The largest tip I can provide 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 inexpensive human who doesn’t get pleasure from effervescent syrup overflowing all around the range, use a 2- or 3-quart pot.

To the pot, add:

• granulated sugar
• buttermilk
• butter (I exploit salted)

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

Cook dinner the syrup over the bottom warmth that may nonetheless maintain 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 sides will keep foamy for a bit, however ultimately, the complete floor can be rolling and effervescent.

Simmer for five minutes.

Baking Soda + Vanilla

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

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

For some motive, this step is essentially the most satisfying a part of this syrup-making course of for me. I may do all of it day. Not inquisitive about stirring your personal 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 additional 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 exploit a 6-quart pot.

The right way 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 sincere, it additionally makes a wonderful topping for ice cream or truffles or apple dipping. However I strive to not dwell on that aspect an excessive amount of or it places me down a darkish path of questioning its viability as a “breakfast” topping. 😉

A Tried-and-True Favourite

This buttermilk caramel syrup (or butter syrup, as we generally 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 put up with the German pancakes recipe, however it was excessive time, it acquired a put up all its personal. (You’ll be able to learn LOTS of rave critiques for this syrup within the feedback of that put up.)

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

One Yr In the past: Easy No-Knead Peasant Bread
Two Years In the past: Amazing Easy Fluffy Blender Rolls {My Thanksgiving Roll}
Three Years In the past: Perfect Homemade Caramel Apples {Tons of Tricks + Best Caramel to Use}
4 Years In the past: Perfect Small Batch Cinnamon Rolls
5 Years In the past: Easy Homemade French Bread
Six Years In the past: Harvest Pasta Sauce {Trader Joe’s Copycat} 
Seven Years In the past: Peanut Butter Cup Cheesecake with Chocolate Cookie Crust 
Eight Years In the past: Pumpkin White Chocolate Mousse Cheesecake {Egg-Free, Easily Gluten Free}
9 Years In the past: Black Bean and Butternut Enchilada Skillet
Ten Years In the past: Peanut Butter Oatmeal Chocolate Chip Cookies

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 produce to a boil.

• Cut 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 it is going to be. If it cooks too lengthy or at too excessive of warmth, it’s extra more likely 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 substances are well-combined. Serve heat.

• The leftover syrup will be refrigerated and warmed up earlier than serving. Generally a layer of froth develops on the syrup. It does not have an effect on the style; nevertheless, you’ll be able to 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 (chances are you’ll need to add a small pinch of salt even if you’re 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 exploit a 6-quart pot for big batches). 

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

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