Homemade syrup is easy to make and so delicious! This recipe turns out every time. It’s buttery, and thick and has a unique flavor twist!
As you all should know by now, I have a pancake obsession. And a homemade mix obsession. And I have a homemade pancake mix recipe. A few years ago I thoughtthat I should really have a homemade syrup recipe to go along with thesepancakes I make! I have been making this syrup for years now and I totally love it.
There are a few variations of this homemade syrup recipe out there, I actually got the original recipe mine is based on from a neighbor a loooooong time ago before I graduated high school as part of a youth church activity.
Table of Contents
Butter Syrup Recipe Ingredients
Butter
Sugar
Milk
Honey
Baking soda
Almond extract or vanilla extract
How do you make Homemade Syrup?
I’ve changed the original homemade syrup recipe a bit {of course} and really love how it turns out! There is only one caution with this recipe: use a big enough pot!
At the end, you are going to add baking soda, and that causes the syrup to foam and bubble. If you use a pot that is too small, it will bubble up out of the pot and you will be left with a giant sticky mess all over your stove top.
Browned Butter Syrup
If you are comfortable browning butter, this homemade syrup is DIVINE if you let the butter brown a bit before adding the sugar.
Don’t be scared to play around with this recipe, while it is similar to a caramel recipe, it is much more forgiving. Unless you burn the sugar or butter, there really isn’t much you can do to mess it up.
Is Butter Syrup the same as Buttermilk Syrup?
A lot of homemade syrup recipes like this one are called “buttermilk syrup,” and you can use buttermilk in place of the regular milk in my recipe.
I like the flavor of this syrup best with regular milk because it lets the almond {or vanilla} extract shine through. Tell me which variation you prefer!
Homemade Syrup Recipe Flavorings
I accidentally made it into a caramel syrup one-time {distracted cook!}, and I’ve been working on a fool-proof method for that variation. I’ll update when I get there! Sometimes recreating accidents is a little difficult 🙂 .
You can use almond extract or vanilla extract in this particular recipe. For other syrup recipes, check out this list.
Blackberry Syrup Recipe
Homemade Pancake Syrup
Caramel Syrup Recipe
Blueberry Syrup Recipe
Butter Maple Syrup
How to serve Blonde Butter Syrup
You can serve this syrup just as you would any other syrup. Pour it over pancakes, waffles, or even ice cream!
How to store this Syrup Recipe
This recipe can be kept in the fridge for up to a week. Reheat it carefully in the microwave in 15-second increments, stirring between.
How long is homemade pancake syrup good for?
Homemade pancake syrup is good for up to a week in the fridge.
Add butter, sugar, milk, and honey to a 2.5 quart saucepan (see note).
Bring to a rolling boil (see note) and boil for 2 minutes.
Off heat, add baking soda and almond extract.
Whisk to mix together, the syrup will bubble and foam vigorously.
Let rest for a few minutes to let the foam settle down.
Serve warm or cold.
Store in an airtight container (like a mason jar) in the fridge, reheating and stirring before use to melt and combine.
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Notes
A 2.5 quart saucepan is the smallest size you will want to use for this recipe. It will bubble and foam up quite a bit once the baking soda is added.
A rolling boil is a boil that does not break even when you stir the liquid. It will take about 5 minutes to get the mixture to a rolling boil. I set a timer for the 2 minute boil step.
Simple syrup lasts the longest when stored in an airtight glass container, but it can be stored in a plastic container. Some people store it in plastic squirt bottles to make it easier to pour into jiggers.
Once opened, canned syrups should be stored in the refrigerator, and will maintain high quality if used within one month. Syrups may be frozen instead of canned. If freezing, leave 1- inch headspace to allow for expansion during freezing. Frozen syrup will maintain high quality if used within one year of freezing.
Citric Acid is the recommended acid for use with the Sodium Benzoate. However, most other approved food acids such as phosphoric, tartaric and Malic acids will suffice. Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup.
It can also be infused with other flavorings. Try infusing a basic simple syrup with vanilla beans, mint leaves, or cinnamon sticks. Homemade simple syrup should be stored in the refrigerator. When stored properly, it has a shelf life of up to one month.
Mix 1 tablespoon (14.8 mL) of vodka into your syrup before storing it in the fridge. It makes 1:1 refrigerated hot-process syrup last 3 months, and extends 2:1 refrigerated hot-process syrup past 6 months. Freeze hot- or cold-process simple syrup for up to one year.
Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.
Pancake or breakfast syrup can be stored in a closed container, unopened or opened, in the pantry. It's best to use it within a year, but it will keep indefinitely.
Syrups can be preserved by (a) storage at low temperature; (b) adding preservatives such as glycerin, benzoic acid, sodium benzoate, methylparaben, or alcohol in the formulation; or (c) the maintenance of a high concentration of sucrose as a part of the formulation.
Citric acid may be good for you, but in higher amounts may cause damage to your tooth enamel, digestive issues, allergic reactions, and interactions with medications. Most people do not need to supplement citric acid, though. Citric acid is a weak organic acid found in many foods.
Citric acid is a food preservative and an ingredient in products including cosmetics, pharmaceuticals, and beverages. Citric acid has a shelf life of three years from the date of manufacture. The acid's chemical makeup and potency remain stable for at least five years in its original closed container.
Use 1 teaspoon (3,000 mg) ascorbic acid, 1 teaspoon citric acid or 3/4 cup lemon juice to 1 gallon water. All fruits can safely be canned or frozen without sugar.
Maple Syrup unopened will keep for a long time. Glass keeps the best; we have a bottle over 50 years old on our shelf that is still good. Plastic we normally recommend not keeping for more than 18 months to 2 years and tin should be stored no longer than 6 months.
Whether you are using 100 % pure maple syrup or the imitation stuff, syrup really does not contain ingredients that might spoil, and if unopened, the food industry calls it's shelf life “indefinite.” That doesn't necessarily mean it will taste the same (or even good) after an extremely long storage period, but if it ...
Most homemade simple syrups are good for one to six months, depending on how much sugar is in them, explains Tales of the co*cktail: simple syrup made with a one-to-one ratio of sugar to water is usually good for about a month, while rich simple syrup, made with a two-to-one ratio of sugar to water, should be good for ...
If you are wondering if it can (and should) be done, the answer is yes. You can (and should) freeze maple syrup. In fact, we encourage it! Freezing maple syrup will increase its shelf life and help preserve the natural flavour.
Glass Mason jars with nice new lids work well. Just fill the jar with syrup that is between 180 and 190°F, put on the lid, and tip it on its side for a minute to kill any bacteria on the lid. Now you're good to store that maple syrup indefinitely.
Pure maple syrup once it is bottled will keep 2 to 4 years unrefrigerated. Once the container is opened it must me refrigerated. Maple syrup, before it is opened, should be stored in a cool dark place. It can be stored in the freezer, extending the shelf life for years.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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