Buttermilk Syrup

Buttermilk Syrup

314
ALISSASMOM 5

"This is a great homemade syrup that we found at a little B&B in South Dakota. This syrup is wonderful on hot, fresh blueberry pancakes."

Ingredients 15 m {{adjustedServings}} servings 137 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Cook

  • Ready In

  1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
Tips & Tricks
Baked Denver Omelet

It's baked like a frittata, with ham, bell pepper, onions, and Cheddar cheese.

How to Make Strawberry Freezer Jam

See how to make super-simple strawberry freezer jam from scratch.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 314

  1. 389 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
JARRIE
4/20/2010

I have made several recipes like this. Here's a few things to note. #1. When it cools, it gets hard. Like chewy caramels. Reheat it. #2. The longer you boil it, the THICKER and, later, CHEWIER it will get. You'll know when it has reached the point where it is no longer just a bunch of stuff in a pot and has become a sauce, because the color changes and the entire texture of the mixture changes abruptly. #3. This mixture grows in volume to about 6 times or more what you originally put in there. Use a HUGE pot and don't walk away from it. If it's getting too high, remove from heat, stir it down, reduce heat, and put it back. #4. The baking soda doesn't make a "bitter" taste. Burning the vanilla does. Remove from heat, and stir it until it doesn't bubble anymore, then stir in the vanilla. That "bitter" flavor is what happens when you burn vanilla, in ANY recipe. I hope these tips help someone; this is a fabulous syrup/sauce/caramel ice cream topping/cheesecake topping/whatever you want. Thanks for the recipe & the excuse to make another version of this totally sinful sauce!

HEIDI
1/4/2008

After sampling a buttermilk syrup at a local farmer's market, I thought I'd try and track down a recipe I could make at home. I am soooo happy I found this recipe. It's very similar and doesn't cost nearly as much to make as they were charging at the market ($7 for a little tub!) I am going to make & bottle this up for my neighbor's for Christmas present, along with pancake mix. Thank you so much for the fabulous recipe!!!----2nd Review: K, I made this a 2nd time & purposely omitted the baking soda. It's sooo much better. It doesn't have a bitter, baking soda taste like the first batch & it's a pretty, white color. It does have to cook a little longer & thickens up upon sitting on a heating pad off the stove. I like it even better the 2nd way.

ACHOCOCAT
1/27/2007

This syrup is heavenly! I never thought buttermilk could make such a yummy caramel sauce, but every time we make this syrup, it's a huge hit. Just beware of how it doubles or triples in bulk as it boils and use a large enough pan.