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.
- BROWN SUGAR
- CORN SYRUP
- BAKING SODA
Caramel Buttermilk Syrup
Real Mom Kitchen
- 1 cup brown sugar
- ½ cup buttermilk
- ½ cup butter
- 1 Tbsp corn syrup
- 1 tsp baking soda
- 1 tsp vanilla
- In a saucepan, add the sugar, buttermilk, butter, and corn syrup to a boil.
- Allow to boil for 4 minutes while stirring constantly.
- Allow to cool to warm and serve over French toast, waffles, or pancakes.
This recipe is adapted from my buttermilk syrup recipe.