Buttermilk Syrup
User Reviews
5
Buttermilk Syrup
Description
Buttermilk Syrup combines basic ingredients such as butter, granulated or brown sugar, buttermilk, and corn syrup, cooked together and finished with vanilla and baking soda. The baking soda causes a foaming reaction that lightens the syrup's texture, giving it a pleasantly bubbly character. The option to use either granulated or brown sugar impacts the syrup's flavor, with brown sugar adding more caramel notes but mellowing the buttermilk's tanginess.
The cooking process involves melting butter, dissolving sugars, and boiling with buttermilk until thick. Adding vanilla extract at the end adds warmth and depth. The syrup is best served warm and fresh, poured over breakfast favorites to add a creamy and tangy sweetness.
This syrup can be stored in the refrigerator in an airtight container for several weeks. When ready to use, warming it gently helps restore its smooth texture. A substitute buttermilk can be made by adding lemon juice to whole milk and letting it sit briefly, which maintains the syrup's characteristic tang.
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar or brown sugar, packed
- 1 cup buttermilk see notes for substitute
- 1 tablespoon corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
Instructions
- In a large saucepan (you really need a large one, I use a 3 quart pan) melt 1/2 cup butter (one stick) over medium heat.
- Add 1 cup granulated sugar (or brown sugar, if you like a darker, more caramel-y syrup. This is tasty but tends to mute the tangy buttermilk flavor a bit. It's good either way! Granulated sugar is definitely more traditional)
- Add 1 cup buttermilk, 1 tablespoon corn syrup, and 1/4 teaspoon (or just a dash) of kosher salt. Stir the mixture until it reaches a boil, it should only take a couple minutes.
- Remove the pot from the heat and add 1 teaspoon baking soda. Stir and let the mixture foam and bubble. It rises up really high, don't be alarmed! The soda is what gives this syrup it's light and bubbly flavor.
- Add 1 tablespoon vanilla to the syrup. Serve warm right away.
- Store leftovers in a tupperware or jar in the fridge. It will keep for several weeks! This recipe makes a little over 2 cups, which should be enough for 8 people to enjoy with pancakes or waffles. (Unless you are feeding my kids, who like to dump an entire pint over one pancake.)
- Reheating: You can microwave the syrup (it will have solidified a bit in the fridge) or bring it back up to a low simmer on the stove. Once it's warm, it's ready to be served.
Notes
- If you don't have buttermilk, mix 1 tablespoon lemon juice with enough whole milk to make 1 cup, let it rest for 5 minutes, and use as a substitute.
- Store leftover syrup in a sealed container in the fridge for several weeks; warm up before serving to restore consistency.
- Choose granulated sugar for a more traditional tangy syrup or brown sugar for a deeper caramel flavor, noting that brown sugar reduces the buttermilk tang.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 34mg | 11% |
| Potassium | 46mg | 1% |
| Sugar | 29g | 58% |
| Vitamin A | 404IU | 8% |
| Calcium | 39mg | 4% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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