Buttermilk syrup has got to be one of life’s distinct pleasures. It’s buttery, sweet and delectable on waffles and pancakes alike. Use it to make a holiday breakfast more special or everyday as an indulgence.
This syrup is simple to make. All you need to do is heat a few ingredients to a boil and add a few more once removed from the heat. It doesn’t get much easier than that! Just 5 simple ingredients, a sauce pan and a spoon is all you need to create the most delicious syrup to grace your breakfast table.
Buttermilk syrup is mild, sweet and definitely buttery with hints of vanilla. It does not have a strong flavor so it is unlikely to clash with other flavors. You could easily pour it over something simple like basic waffles or more exciting like a gingerbread cake.
You can store this syrup for up to two weeks in the refrigerator. Due to the buttermilk and and the butter in the recipe, it would not be safe to store it at room temperature for any length of time. We highly recommend storing it in a mason jar with an air tight lid.
Unfortunately due to the milk products and fat content it is not safe to can buttermilk syrup with any method that is available to the home cook. Neither water bath canning nor pressure canning are able to process this syrup in a way that will render it shelf stable.
For longer storage freezing is best. You can even freeze it in the mason jar so long as you leave sufficient head space for the syrup to expand during the freezing process. Just defrost the syrup and reheat in order to enjoy again.
Buttermilk syrup is best drizzled generously, so of course, we recommend using an Ergo Spout® and a mason jar!
Comments will be approved before showing up.
