Caramel syrup

    43 min

    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. I’ve been making this syrup for years, and everyone who tries it loves it. I serve it with waffles and every type of pancake that I make. It can also be served over ice cream. It is absolutely heavenly! So good that we very rarely use maple syrup anymore. Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!


    Gisborne-Hawke's Bay, New Zealand
    1 person made this

    Serves: 12 

    • 360ml buttermilk
    • 200g caster sugar
    • 220g soft brown sugar
    • 55g to 110g butter
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla essence

    Prep:3min  ›  Cook:10min  ›  Extra time:30min cooling  ›  Ready in:43min 

    1. In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat.
    2. Remove from heat and whisk in baking soda and vanilla. It will bubble up a lot. Hopefully you have used a large saucepan. As it cools, the bubbles will go away.

    Make it healthier

    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.


    Use a saucepan larger than you think you need as it will bubble up lots.

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