Buttermilk Caramel Syrup
User Reviews
4.9
Buttermilk Caramel Syrup
Description
This syrup starts by gently melding granulated sugar, buttermilk, and salted butter in a roomy saucepan to allow for expansion during cooking. The mixture is slowly brought to a boil, then simmered at low heat to develop color and thickness without crystallizing. The simmering duration controls the syrup's density and caramel intensity.
Once off heat, vanilla extract and baking soda are incorporated. The baking soda adds a foaming reaction that lightens the texture and deepens the caramel flavor. The resulting syrup has a glossy, pourable consistency with a subtle tang from the buttermilk that distinguishes it from traditional caramel syrups.
This syrup is versatile as a topping for pancakes, waffles, ice cream, or desserts. It can be refrigerated and gently reheated before serving. Occasionally a foam layer forms on storage, which can be stirred back in or skimmed off without affecting taste.
Ingredients
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup butter salted, cut into chunks
- 1 teaspoon baking soda
- 1-2 teaspoons vanilla extract
Instructions
- In a 2- or 3-quart saucepan, add the sugar, buttermilk and butter (see note). This syrup will foam and expand, so don't use a smaller pan.
- Over medium-low heat, stir until the butter is fully melted. Increase the heat to medium and bring to a boil.
- Reduce the heat to medium-low and simmer for 5 minutes. You want the heat on the lowest setting that still maintains a simmer. The longer the syrup simmers the thicker and darker it will be. If it cooks too long or at too high of heat, it is more likely to crystallize as it cools (and be too thick to use as syrup).
- Off the heat, add the vanilla and baking soda. The syrup will foam and expand. Mix until the ingredients are well-combined. Serve warm.
- The leftover syrup can be refrigerated and warmed up before serving. Sometimes a layer of foam develops on the syrup. It doesn't affect the taste; however, you can stir to recombine the syrup or skim off the foam, if you prefer.
Notes
- Use a large saucepan to prevent overflow during simmering as the syrup foams and expands.
- Cooking longer at low heat yields a thicker, darker syrup but risks crystallization if overheated.
- Adding baking soda at the end produces a deeper caramel flavor and a light foamy texture.
- For larger batches, extend simmering time slightly and use appropriately sized cookware.
- Store leftover syrup in the refrigerator and warm gently before use; foam on top can be stirred in or skimmed off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 161kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 32mg | 11% |
| Sodium | 244mg | 10% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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