We discovered this fantastic handmade syrup at a small B&B in South Dakota. When used on hot, fresh blueberry pancakes, this syrup is fantastic.
| Cook Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 ½ cups white sugar
- ¾ cup buttermilk
- ½ cup butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
Instructions
- 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.
Reviews
I made it just as it was written and WOW, I was very impressed. So were my friends and there wasn’t a drop left at the end of our brunch!
Delicious! (Watch out that you use a large saucepan. I’ve got a HUGE, burned up boil over. Totally worth it! Lesson learned.)
Out of this world delicious! My favourite restaurant in Phoenix uses this for their chicken & waffles, it’s incredible. Instead of corn syrup, I used real maple syrup. Going to try and freeze this bit for a “rainy day”.
Sooooo YUMMY and fast! My husband said it was the best syrup he’s ever tasted! WIN!
This amazingly delicious, but I wish it were a little more runny so you could pour it. It kind of tore up our pancakes we were trying to spread it on. And when it cooled it turned a bit grainy, which was really frustrating. I have a coconut syrup recipe that also has baking soda in it and it to gets grainy when it cools. I think I’ll try this again and just omit the baking soda and see what happens.
Absolutely delicious! I like to cook it until it’s a medium caramel color which took longer than the suggested 7 minutes. This is similar to the syrup found at a popular bakery, and it’s so simple to throw together, just make sure you use a much larger pot than you think you’ll need, between the boiling sugar and the foaming from the baking soda, this gets pretty big.
Use a large pot because it foams up to more than twice the size.
Very easy and delicious!!!
They kids loved it! First time from scratch 🙂
Love it! I followed the reviews to add the baking soda and vanilla after it boils and its awesome!
Love it just the way it is.
Delicious! When you think about how unhealthy it is, it almost makes you not want to make it…..almost. I can’t have syrup any other way anymore!
I messed up the recipe and it was *still* delicious. I accidentally left out the butter. I discovered that fact when I was cleaning up; this was after receiving rave reviews of my own. I used powdered buttermilk and it still achieved the right tang. I served with crepe-y pancakes and chopped pears. Next time I might add a shot of whisky to the finished product.
I love this syrup. So easy to make. I just stored it on the fridge until ready to use. Just a note: if you cook it too long, it will go to candy stage and become hard and chewy. It’s great on popcorn too.
I have made this before and it is delicious! Today, we needed more syrup and I didn’t have any buttermilk. I wasn’t so sure about the milk+vinegar option that I use for baking so I just used cream instead
Excellent. Corn syrup, however, is getting substituted for sugar into every kind of food, it seems. Not that it was the case here though. I cannot use any corn products and was shocked how corn syrup and corn starch are in so much of our foods–even vitamins, for Pete’s sake. My point is you can just add a little extra sugar–I did not do so, however–and it will still become this delicious syrup if the directions for cooking are followed. I might try and swap a little brown sugar in next time just for the heck of it but this already is the best caramel or butterscotch type syrup I have ever made or ingested. Thank you for this recipe!
I made this recipe as written and loved it! We’ve used it on vanilla ice cream with pecan for crunch. We also used it on pancakes. Yummy!
Yummy. I like this more than maple syrup. Thanks
I stumbled upon this recipe and decided to try it. After reading the reviews and hints from others, I used large cast iron pot, reduced heat after came to boil and whisked A LOT! I did add the baking soda during the cooking process and the vanilla after removing from heat. I continued to whisk for a few minutes….it really helped the color to darken. Wow!!! This syrup is addicting!!!! Will definitely make again…..and again!
This was excellent. Wife and kids all loved it. I was a little disappointed because I was looking for something different, but this is just a very good caramel sauce. But if your looking for a good caramel sauce this is the one.
Excellent flavor! I wouldn’t change a thing. The only tip I can give is be sure you use an extra large pot because when this mixture boils it will expand and easily boil over.