Caramel Buttermilk Syrup

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I recently had the idea to convert my family’s favorite buttermilk syrup recipe into a caramel buttermilk syrup recipe. Inspired by caramel’s rich, deep flavor, I decided to swap out the regular granulated sugar for brown sugar. This small change infused the syrup with a warm, molasses-like sweetness that beautifully complemented the tanginess of the buttermilk.

The caramel buttermilk syrup turned out amazing, and we loved it just as much as the original. The addition of brown sugar enhanced the flavor and gave the syrup a lovely caramel hue. I figured out during the process that the syrup does not need to boil for as long to get it to thicken up.

It actually cooks for about two minutes less than the regular buttermilk syrup recipe, making it even quicker to prepare. The end result is a luscious, velvety syrup that’s perfect for drizzling over pancakes, waffles, or even ice cream.

  • BROWN SUGAR
  • BUTTERMILK
  • BUTTER
  • CORN SYRUP
  • BAKING SODA
  • VANILLA

This recipe starts by cooking some brown sugar, butter, buttermilk, and corn syrup in a saucepan over medium heat. Cook on the stove until the ingredients blend together and come to a boil. Combining these ingredients creates a rich, flavorful base that is sweet and slightly tangy, thanks to the buttermilk.

As the mixture heats up, the brown sugar begins to dissolve, and the butter melts, creating a smooth, creamy consistency. Allow the mixture to come to a full boil and let it boil for about 4 minutes. This boiling process helps to thicken the syrup and intensify the caramel flavors. After the boiling time, remove the saucepan from the heat.

Now, it’s time to add in some baking soda and vanilla extract, which enhances the flavor of the syrup. Be careful when adding the baking soda because it will cause the mixture to poof up dramatically.

The chemical reaction between the baking soda and the acidic buttermilk creates bubbles, giving the syrup a light, airy texture. Whisk the baking soda and vanilla into the mixture until everything is well combined. Once it’s mixed, allow the syrup to cool down for a bit before using it.

I served this luxurious caramel buttermilk syrup over the buttermilk brown sugar waffle recipe that I shared yesterday. The combination of the fluffy, sweet waffles and the rich, caramel-infused syrup was absolutely divine.

The syrup’s thick, velvety texture and deep caramel flavor perfectly complemented the warm, tender waffles, creating a breakfast treat that felt both decadent and comforting. This syrup is versatile and can elevate a variety of dishes, from pancakes and French toast to ice cream and crepes.

Caramel Buttermilk Syrup | realmomkitchen.com

How do I store caramel buttermilk syrup?
Store the syrup in an airtight container in the refrigerator for up to one week. Reheat gently in the microwave or on the stovetop before serving.

Can I make this syrup ahead of time?
Yes, you can make the syrup ahead of time and store it in the fridge. Just reheat it gently before serving to restore its smooth consistency.

Is there a substitute for corn syrup?
Yes, you can substitute corn syrup with honey, maple syrup, or golden syrup. However, each substitute will slightly alter the flavor of the syrup.

How do I prevent the syrup from boiling over when adding baking soda?
Make sure to use a large saucepan to allow room for the mixture to foam up. Stirring continuously while adding the baking soda can also help control the foaming.

What should I do if the syrup is too thick?
If the syrup is too thick, you can thin it out by adding a small amount of milk or water and reheating it gently until it reaches the desired consistency.

Is it necessary to use buttermilk?
Buttermilk is key to the unique flavor and texture of this syrup. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Caramel Buttermilk Syrup

Real Mom Kitchen

5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Course Sauces and Syrups
Cuisine American
Servings 10 servings
Calories 180 kcal

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

Serving: 1 serving | Calories: 180kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 203mg | Potassium: 49mg | Sugar: 24g | Vitamin A: 303IU | Calcium: 35mg | Iron: 0.2mg
Keyword syrup
Tried this recipe?Let us know how it was!

This recipe is adapted from my buttermilk syrup recipe.

5 from 1 vote (1 rating without comment)

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