Buttermilk Caramel Syrup & yummy stuff to put it on!

Lately I have been running across so many delicious breakfast recipes ideas!  While I do LOVE a savory breakfast….there is something about sweet, decadent breakfasts that seem to always make an occasion special.  I guess that would explain that the only time of year my family would have Strawberry Waffles was on Thanksgiving and Christmas morning!


And the one thing MOST of these sweet breakfast dishes have in common…is something equally yummy to drizzle on top of them!

That’s where THIS recipe comes in……..

Buttermilk Caramel Syrup

When I read this recipe on OurBestBites.com...I literally read through ALL 95 COMMENTS from people RAVING about how much they LOVED it!  I think the thing that really sold me on it was people talking about it’s sweet, salty taste! I am a sucker for sweet and salty together! I introduced my husband to Spanish peanuts on ice cream with fudge sauce several years ago and he’s never forgiven me! ;-)

I ended up making this the next day (which happened to be Saturday…my favorite “breakfast” day of the week!)  It was all I had been hoping for…..and more!!!!


Buttermilk Caramel Syrup

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making canPlanters Peanuts, Spanish Redskin made with Sea Salt, 12.5-Ounce Packages (Pack of 12)dy here and candy-making requires constant vigilance.

When it’s done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.


I put mine on pancakes and it was DELICIOUS, but I read that people use it on all SORTS of things like Ice Cream and Bread Pudding!

And here are a few more ideas I came across that are on my list of stuff to try this on:

There’s this one….

French Toast With Strawberry Butter

How delicious does THAT look!?!?  Delicious AND pretty!

Then there’s this one…..
Oh be still my heart!

…and this one…

Stuffed French Toast

Ooo la la!

And finally good old fashioned……

I am officially declaring tomorrow morning….

“Make Something Sweet Delicious For Breakfast Day”.

And that’s today’s….

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  1. Jan says

    I wonder if I could use the dry buttermilk (with the extra liquid added) or if it might work with soured milk (milk plus vinegar)? Hmmmm. I may try the dry buttermilk first. (I rarely keep fresh buttermilk on hand.) I’ll let you know how it works.

    • Jan says

      The dry buttermilk worked just fine, even though I didn’t measure it very accurately and got more in the pan than I intended. I mixed it with the sugar, and there were still just a few lumps, but they seemed to cook out. Yummy recipe, and easy. Definitely a keeper!

  2. Holly says

    Love your site, homemaking is fun again. Thank you! I found this recipe while looking for your maple syrup recipe, since e we ran out this morning. My kids LOVED it on their pancakes, but it was awesome in my coffee! (With enough left over for a month:) )

  3. Bella Zuri Body says

    I made this syrup because I forgot to put buttermilk in my famous banana nut bread, while it was still warm I poke small holes in the bread with a wooden skewer and poured it over the entire bread. My husband said it was the best banana bread I'd ever made and he looovvveesss my normal banana bread. Good stuff!