Best 2 Buttermilk Caramel Syrup Recipes
Indulge your sweet cravings with our delectable Buttermilk Caramel Syrup, crafted with the perfect balance of rich, creamy buttermilk and velvety caramel. Drizzle it over pancakes, waffles, or French toast for a breakfast or brunch that will tantalize your taste buds. This versatile syrup also complements ice cream, desserts, and beverages, adding a touch of caramel bliss to every bite. Explore our collection of delectable recipes featuring this irresistible syrup, from classic Buttermilk Caramel Pancakes to divine Buttermilk Caramel Ice Cream. Each recipe promises an explosion of flavors that will leave you craving more.
Here are our top 2 tried and tested recipes!
BUTTERMILK CARAMEL SYRUP
Add fresh fruit and blintz filling for an even more decadent stack of pancakes.
Provided by Chef Rich
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 40.7 g, Cholesterol 31.4 mg, Fat 11.7 g, Protein 0.9 g, SaturatedFat 7.4 g, Sodium 184.7 mg, Sugar 39.4 g
BUTTERMILK CARAMEL SYRUP
This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. Serve it with waffles and every type of pancake. It is absolutely heavenly! I found this recipe on The Epicurean Connection. I have not tried this, but hoping to soon!
Provided by internetnut
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- *Notes:.
- -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.
- -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.
- -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.
Tips:
- Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your caramel syrup. Use pure vanilla extract, unsalted butter, and cane sugar or brown sugar for the best results.
- Cook the caramel to the right temperature: The key to making perfect caramel is to cook it to the right temperature. Use a candy thermometer to ensure that the caramel reaches 240-245°F (115-118°C) before removing it from the heat.
- Be patient: Making caramel takes time. Don't rush the process or you'll end up with a burnt or grainy caramel. Stir the caramel constantly and watch it carefully so that you can remove it from the heat as soon as it reaches the right temperature.
- Store the caramel syrup properly: Caramel syrup can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the caramel syrup for up to 3 months.
Conclusion:
Buttermilk caramel syrup is a delicious and versatile sauce that can be used on pancakes, waffles, ice cream, or even as a dipping sauce for fruit. With its rich, buttery flavor and hints of vanilla and brown sugar, this syrup is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this buttermilk caramel syrup a try!
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