Wicked Buttermilk Syrup

Last week, in the French Toast post, I casually mentioned “…serve with Buttermilk Syrup.” I assumed that there were others on the earth, like me, that would actually lick the plate clean of even one drop of this glorious, syrup of the gods. And that’s only because I haven’t figured out how to hook it up intravenously. Little did I know that apparently everyone doesn’t just have Buttermilk Syrup sitting around–oh, the shame. In fact, some folks have never even heard of it. Yikes.

That will be corrected this very minute.

Ingredients:

1 cup butter

2 cups sugar

1 cup buttermilk

2 Tbsp corn syrup

2 tsp baking soda

1 -1/2 tsp vanilla

Directions:

*Note: You will need a large pot for this recipe–bigger than you think. The baking soda will cause it to foam more than twice it’s original volume…so be ready.

In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil. Allow to boil for about 3 minutes.

Remove from heat and add baking soda and allow it to bubble up. Add the vanilla and stir. Mixture will thicken as it cools. Serve on pancakes, waffles, French Toast or scones.

Or just hook up an IV.

Either way.

5.0 from 3 reviews
Wicked Buttermilk Syrup
 
Ingredients
  • 1 cup butter
  • 2 cups sugar
  • 1 cup buttermilk
  • 2 Tbsp corn syrup
  • 2 tsp baking soda
  • 1 -1/2 tsp vanilla
Instructions
  1. In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil.
  2. Allow to boil for about 3 minutes.
  3. Remove from heat and add baking soda and allow it to bubble up.
  4. Add the vanilla and stir.
  5. Mixture will thicken as it cools.
  6. Serve on pancakes, waffles, French Toast or scones.
Notes
*Note: You will need a large pot for this recipe--bigger than you think. The baking soda will cause it to foam more than twice it's original volume...so be ready.

14 Replies to “Wicked Buttermilk Syrup”

  1. We were introduced to buttermilk syrup several months ago and honestly I don’t know how we lived without it before. It is without a doubt the most delicious stuff you could possibly find to pour over anything (right next to cinnamon cream syrup, still the favorite of a couple of the girls). You need to try it over ice cream? My recipe uses unsalted butter and doesn’t have the corn syrup in it. Note – could cause become addicting!

  2. The corn syrup helps it be a bit thicker–which is heavenly. And you know me…I always use salted butter for everything. Otherwise I’m running around shrieking, “It needs more SALT!!” which makes my kids crazy. :} This recipe turns out perfect and almost caramely. I think I need to go have some more. Bye.

  3. Wow is this stuff delicious! I’m not usually a fan of pancakes… but that’s probably because I haven’t been eating them with this beautiful goodness poured all over them! πŸ˜‰ Thanks for sharing!

    Oh, and I’m surprised that you restrained yourself from saying something about Thor in this post… since this is the syrup of the gods and all. Ha ha ha!

  4. Ok, I’ll redeem myself…

    This is the only syrup that THOR eats…like…ever. And look how handsome he is. There is certainly a connection. :}

  5. What’s this? I try to find a recipe I once used for the BEST syrup ever… and somehow I end up on my favorite hypnobirthing teacher’s website that is always full of tasty recipes?!? It’s a small internet after all. ^_^

  6. I wandered in from Pinterest and pinned your cute acorn donut holes. And then I saw buttermilk syrup…”What – another use for the buttermilk that always goes to waste?” was my first thought. “Yum” came shortly after, followed by, “How much money will I save over the *real* maple syrup I’ve been using?”

    So glad I found you, looking forward to reading more of your blog!

  7. Yesterday, I made homemade regular syrup and it was a success. My grandkids and I enjoyed it very much. It was also yesterday when I ever, ever heard of Buttermilk Syrup. OMG! Now, it’s a MUST that I make this Wicked (love this word) Buttermilk Syrup! I’ve also read on other blogs that people have experienced an after taste of baking soda. Do you think if I simmered the syrup for a few minutes longer, it would ruin the syrup?

  8. Lady- you have GOT to try overcooking this bad boy! I once did when cooking for a girlfriend in Washington. It came out thicker than ever and darker, like a rich caramel… YUM!
    We ate it over tiny german pancakes (mini muffin pan- it’s the ooonly way to fly when using buttermilk syrup!)

    I’m not sure exactly what I did but it was amazing and I’m guessing it was from the overcooking. πŸ˜‰

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