Caramel Buttermilk Syrup
I recently had the idea to convert my family’s favorite buttermilk syrup recipe into a caramel buttermilk syrup recipe. All I did is swap out the regular granulated sugar in the recipe for some brown sugar.
This caramel buttermilk syrup turned out amazing and we loved it just as much. One think I figured out is they syrup does not need to boil for as long to get it to thicken up. It cooks for 2 minutes less than the regular buttermilk syrup recipe.
This recipe all starts by cooking some brown sugar, butter, buttermilk, and corn syrup in a sauce pan until the ingredients blend together and come to a boil. You allow the mixture to boil for 4 minutes then remove from the heat. Now you add in some baking soda and vanilla and whisk together. Be careful because that baking soda will cause the mixture to poof up. Once it is all combined, just give it a little time to cool down before you use it. I served it over the buttermilk brown sugar waffle recipe that I share yesterday.
Here is what you need to make this
Caramel Buttermilk Syrup
- BROWN SUGAR
- BUTTERMILK
- BUTTER
- CORN SYRUP
- BAKING SODA
- VANILLA
Caramel Buttermilk Syrup
Real Mom Kitchen
Equipment
Ingredients
- 1 cup brown sugar
- ½ cup buttermilk
- ½ cup butter
- 1 Tbsp corn syrup
- 1 tsp baking soda
- 1 tsp vanilla
Instructions
- In a saucepan, add the sugar, buttermilk, butter, and corn syrup to a boil.
- Allow to boil for 4 minutes while stirring constantly.
- Remove from heat and stir in the baking soda and vanilla. Be careful because the baking soda will cause the mixture to bubble up. Stir until combined.
- Allow to cool to warm and serve over French toast, waffles, or pancakes.
Nutrition
This recipe is adapted from my buttermilk syrup recipe.
