Best 2 Buttermilk Caramel Syrup Recipes
Buttermilk caramel syrup is a delectable and versatile sauce that can be used to enhance a variety of desserts and beverages. Made with just a few simple ingredients, this luscious syrup features a rich buttery flavor balanced by tangy buttermilk and sweet caramel notes. Whether you drizzle it over pancakes, waffles, ice cream, or mix it into your favorite cocktail, buttermilk caramel syrup adds a touch of decadence and delight. In this article, we'll introduce you to several mouthwatering recipes for buttermilk caramel syrup, each with its unique flavor profile and texture, ensuring you find the perfect syrup to suit your taste and culinary creations.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- For a richer flavor, use brown sugar instead of white sugar.
- To make the caramel sauce smoother, strain it through a fine-mesh sieve.
- If the caramel sauce is too thick, add a little bit of water or milk and stir until smooth.
- If the caramel sauce is too thin, simmer it over low heat until it thickens to the desired consistency.
- Caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Caramel sauce can be used to top pancakes, waffles, ice cream, fruit, and other desserts.
Conclusion:
Buttermilk caramel syrup is a delicious and versatile topping that can be used on a variety of desserts. It is easy to make and can be stored in the refrigerator for up to 2 weeks. With its rich flavor and smooth texture, buttermilk caramel syrup is sure to be a hit with everyone who tries it.
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