Buttermilk Caramel Syrup – a delicious recipe with buttermilk, sugar, brown sugar, butter, baking soda, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
2
*Notes:
3
-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband's cholesterol, but you can feel free to use all of it if you so desire. I won't stand in your way.
4
-This stuff is so delicious, we haven't gone back to maple syrup. We also use it on buttermilk pancakes, waffles, and German pancakes. It can also be served over ice cream.
5
-Several readers have asked how long this will keep in the refrigerator. I'm not exactly sure because with 4 hungry boys we finish things off pretty fast. But I know we've kept some for at least 2-3 months and it was just fine.
1220
kcal
Calories
92
g
Fat
105
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups buttermilk, 1 cup sugar, 1 cup brown sugar, 1/2 cup butter, and more.
Yes, Buttermilk Caramel Syrup falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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