Buttermilk Caramel Syrup – Mel’s Kitchen Cafe

This simple buttermilk caramel syrup is a tried-and-true favourite for all the things from pancakes to waffles to ice cream to cake. It’s superb!

Should you haven’t ever heard of or tasted this syrup, you is likely to be a bit of bit skeptical of something referred to as “buttermilk syrup,” however please imagine me after 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 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 broaden. In case you are an affordable human who doesn’t take pleasure in effervescent syrup overflowing everywhere in 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 deliver the combination to a delicate simmer.

Prepare dinner the syrup over the bottom warmth that can 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 can caramelize or be too thick to pour.

The sides will keep foamy for a bit, however ultimately, your entire floor shall 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 components are well-combined.

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

For some motive, 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 additional minutes of simmering time for double or triple batches.

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

The best 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 superb topping for ice cream or desserts 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 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 put up with the German pancakes recipe, however it was excessive time, it bought a put up all its personal. (You may learn LOTS of rave opinions for this syrup within the feedback of that put up.)

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

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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 broaden, 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 will likely 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 broaden. Combine till the components are well-combined. Serve heat.

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

Butter + Salt: if utilizing unsalted butter, add a pinch of salt (it’s possible 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 overlook 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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