Caramel Buttermilk Syrup Recipe
This caramel buttermilk syrup goes with everything! Pour it on top of pancakes, french toast, and my famous pecan pie bread pudding.
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Ingredients
- 3/4 cup buttermilk (no substitutions!)
- 1 1/2 cups sugar
- 1/2 cup butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Directions
- In a large saucepan, over medium-high heat, mix all of the ingredients together.
- Bring mixture to a boil and then reduce heat. Simmer for 8-9 minutes until the syrup turns a golden color.
- Remove from heat and continue to stir for a few minutes while the syrup cools slightly and thickens.
- Serve warm right away!
- Store any leftovers in the fridge and reheat in the microwave in 30-second increments before using.
Caramel Buttermilk Syrup
Yield:
10 servings
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
This caramel buttermilk syrup goes with everything! Pour it on top of pancakes, french toast, and my famous pecan pie bread pudding.
Ingredients
- 3/4 cup buttermilk (no substitutions!)
- 1 1/2 cups sugar
- 1/2 cup butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- In a large saucepan, over medium-high heat, mix all of the ingredients together.
- Bring mixture to a boil and then reduce heat. Simmer for 8-9 minutes until the syrup turns a golden color.
- Remove from heat and continue to stir for a few minutes while the syrup cools slightly and thickens.
- Serve warm right away!
- Store any leftovers in the fridge and reheat in the microwave in 30-second increments before using.
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