VANILLA BUTTER SYRUP

There’s nothing better than topping fresh pancakes with this homemade Warm Vanilla Butter Syrup! Easy to make and you’ll never want store-bought again! Vanilla Butter Syrup.BSB.IMG_2368Several years ago I published my original Butter Syrup recipe and while it’s still incredible, I’ve made several changes that take it to the next level. Or maybe a few levels up! In the process of trying out a ton of different variations, I created this new recipe that I love even more. It has a lovely, rich buttery flavor that everyone goes crazy over. If you’ve ever tried a buttermilk based syrup in the past, you’ve got to try this one- you’ll love it even more, I assure you!

Vanilla Butter Syrup

  • 1 cup butter (2 cubes)
  • 1 cup brown sugar
  • 1 1/2 cups half & half
  • 1 TBSP corn syrup
  • 1/2 tsp baking soda
  • 2 TBSP vanilla

Add butter, brown sugar, half & half and corn syrup to a medium sized saucepan on medium heat. Stir to combine as butter melts and mixture melds together. Bring mixture to a boil and boil for 5 minutes. Remove from heat. Add baking soda and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down. Add in good quality vanilla and whisk intermittently until syrup is all one color.

Ladle over hot pancakes and ENJOY! Store and leftovers in the fridge. (I store mine in a canning jar & heat it up in the microwave before serving again.)

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VANILLA BUTTER SYRUP
 
Prep time
Cook time
Total time
 
Author:
Serves: 24+
Ingredients
  • 1 cup butter (2 cubes)
  • 1 cup brown sugar
  • 1½ cups half & half
  • 1 TBSP corn syrup
  • ½ tsp baking soda
  • 2 TBSP vanilla
Instructions
  1. Add butter, brown sugar, half & half and corn syrup to a medium sized saucepan on medium heat. Stir to combine as butter melts and mixture melds together. Bring mixture to a boil and boil for 5 minutes. Remove from heat. Add baking soda and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down. Add in vanilla and whisk intermittently until syrup is all one color.
  2. Ladle over hot pancakes and ENJOY! Store and leftovers in the fridge. (I store mine in a canning jar & heat it up in the microwave before serving again.)

 

 

21 COMMENTS

  1. Made this for breakfast today and the flavors were delicious! I need to find a way to thicken this just a bit as the consistency was very watery, not syrupy.

    • Hi Sabrina! So I’ve tested this recipe extensively- YES, you can use heavy cream, but know that it will separate a lot, so you’ll have to give it a good stir after warming it up, before spooning it onto pancakes or whatnot. 🙂 I’ve never tried it without corn syrup, but it adds a sweetness and acts as a thickening agent. You can try replacing it with honey instead!

  2. This looks so good I can’t wait to try. Looks so good I will want to preserve to share with others, can this be preserved by canning?

    • Hi Cheryl, I’m no canning expert by any means, so I truly don’t know if this can be safely preserved through canning. Know that it lasts in the fridge for 4-6 weeks, so there’s no need to hurry and consume it once you make a jar. I wish I was more help!

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