Homemade Buttermilk Syrup
"Make certain to use a large saucepan for this the mixture will foam to twice it’s size or even more! use for waffles, French toast or pancakes. Amounts listed will yield about 1-1/4 cups "
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (200.2 g)
- Calories 995.2
- Total Fat - 54.3 g
- Saturated Fat - 10.1 g
- Cholesterol - 27.5 mg
- Sodium - 1146.9 mg
- Total Carbohydrate - 116.3 g
- Dietary Fiber - 0 g
- Sugars - 115.3 g
- Protein - 10.5 g
- Calcium - 373.3 mg
- Iron - 0.5 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large pot, combine butter, sugar, buttermilk, and Karo syrup; bring to a boil for about 2 to 3 minutes. Add in the baking soda and vanilla (mixture will foam up to twice the size!) Remove from heat and set it aside to thicken, stirring occasionally.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use real butter, no substitutes, for the best results.
- For a more complex flavor, try using half white and half light brown sugar.
- Substitute almond milk for buttermilk to make the syrup vegan-friendly. The benefit of this substitution is that it allows the recipe to be enjoyed by those who follow a vegan diet.
- Substitute coconut oil for butter to make the syrup dairy-free. The benefit of this substitution is that it allows the recipe to be enjoyed by those who are lactose intolerant or follow a dairy-free diet.
Maple Buttermilk Syrup In a large pot, combine butter, sugar, buttermilk, and maple syrup; bring to a boil for about 2 to 3 minutes. Add in the baking soda and vanilla (mixture will foam up to twice the size!) Remove from heat and set it aside to thicken, stirring occasionally.
Belgian Waffles with Buttermilk Syrup - Belgian waffles are the perfect vessel for this sweet and creamy buttermilk syrup. The light and fluffy waffles pair perfectly with the rich syrup for a delicious breakfast treat.
Bacon and Egg Breakfast Sandwiches - Bacon and egg breakfast sandwiches are the perfect accompaniment to Belgian waffles with buttermilk syrup. The salty bacon and creamy egg yolks provide a wonderful contrast to the sweetness of the syrup, creating a delicious and balanced meal.
FAQ
Q: How much syrup will this recipe yield?
A: This recipe will yield about 1-1/4 cups of syrup.
Q: What type of syrup is this recipe for?
A: This recipe is for a basic maple-flavored syrup. It is made with maple extract, butter, and sugar.
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Fun facts:
The origin of buttermilk syrup dates back to the early 1800s when it was served as a dessert in the White House during the presidency of Thomas Jefferson.
This recipe was made famous by the famous American chef, Julia Child, who served it for breakfast during her popular television show The French Chef.