`I was talking to my mom’s close friend, Norma, last week and she asked if I had ever shared my mom’s buttermilk syrup recipe here on Make it Do. I did make Buttermilk Syrup for Tasty Kitchen several years ago, but I’ve never shared the recipe here.
This might sound a bit dramatic, but you haven’t lived until you’ve tried Buttermilk Syrup.
Buttermilk syrup is buttery and caramelly (though spell check tells me carmelly is NOT a word, it should be). It’s not overly sweet, and is absolutely one of my favorite things.
Best of all, it is so easy to make.
Here’s how:
My first tip: Use a fairly large sauce pan. I use my 4 quart saucepan with high sides and it is perfect. This is an important tip, as you will see later.
Add butter, sugar, buttermilk and corn syrup to your saucepan.
Bring to a boil over medium to medium high heat and boil for 2 to 3 minutes
It is going to boil up big time. And boil over if your pan is too small.
Remove from the heat and stir in the vanilla.
Then serve it up nice and warm. It’s just that easy. Now prepare yourself for syrup heaven.
Our family has a tradition of serving buttermilk syrup over hot buttered scones. This week we had it with apple cinnamon pancakes and it was so perfect there are no words. Try it with waffles, pancakes, french toast or scones (Utah style of course) and I know you’ll thank me.
Here is the recipe:
Buttermilk Syrup
- 1/2 cup butter (1 cube)
- 1 cup sugar
- 1/2 cup buttermilk
- 1 tablespoon corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
In a large saucepan, combine butter, sugar, buttermilk, and corn syrup. Bring to a boil or medium to medium high heat. Boil for 2 to 3 minutes. Add baking soda and stir. Remove from heat and add vanilla. Serve warm.
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