Butter Syrup
Rich, buttery homemade syrup that is perfect for pancakes, waffles, French toast, and biscuits. Make this easy butter syrup with evaporated milk, buttermilk, or homemade buttermilk made with whole milk and lemon juice.
Servings 2.5 cups
Ingredients
- 1 cup butter
- 2 cups granulated sugar
- 1 1/2 cups evaporated milk
- 2 teaspoons vanilla extract
- 1 dash salt
- Milk Options
- 1 1/2 cups buttermilk can be used instead of evaporated milk.
Instructions
- Melt the butter in a medium saucepan over medium-low heat.
- Add the sugar, evaporated milk, and salt. Stir until well combined.
- Bring the mixture to a gentle simmer, stirring frequently. Do not bring it to a hard boil.
- Continue cooking for several minutes until the sugar has dissolved and the syrup is smooth.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Allow the butter syrup to cool for 5 to 10 minutes. The syrup will thicken slightly as it cools.
- Serve warm over pancakes, waffles, French toast, or biscuits.
Notes
Buttermilk Option: Replace the evaporated milk with 1 1/2 cups buttermilk for a slightly tangy, rich butter syrup.
Homemade Buttermilk Option: Combine 1 1/2 cups whole milk with 1 1/2 tablespoons lemon juice. Let stand for 5 to 10 minutes, then use in place of the evaporated milk.
Storage: Refrigerate leftover butter syrup in an airtight container. Reheat gently in the microwave or in a saucepan over low heat and stir before serving.
Tips: Use low to medium-low heat and avoid a hard boil, especially when using buttermilk. The syrup will thicken slightly as it cools.