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.
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.
Video
Follow me on YouTube!Watch more videos and subscribe!
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 should be stored in the fridge, and not kept at room temperature for extended periods of time. Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month.
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.
Infused simple syrups are good for around three months, according to Saveur, although they also suggest giving the syrup a sniff test to make sure it still smells good. Syrups that incorporate juices or purees, however, will only last around two or three weeks.
So the answer is the length of time spent heating the sugar and water solution, which makes the syrup. To prevent the crystals from forming you need to prolong the heating or cooking time. Instead of just bringing the sugar and water to a boil you need to simmer it covered for 10 minutes.
Once it's opened, it's best to store it in the refrigerator for up to 6 months. Homemade simple syrup: A hot-processed simple syrup of just sugar and water should last up to 1 month if stored properly. Infused simple syrup: By adding herbs, spices, or fruit you've greatly reduced the shelf life of your simple syrup.
Reheat the syrup to 190 °F after you filter it and before bottling. This will ensure the container will seal properly. Use the right bottles. Only use food-grade containers with a sealable lid, and ensure they are clean.
Most homemade simple syrups will last about a month in the fridge when stored in an airtight container. A thicker rich simple syrup (i.e. 2:1 sugar to water) will last up to 6 months. How long your flavored syrup last depends on the additions. Fresh fruit syrups, like our blackberry syrup, will last about two weeks.
Bacteria such as Escherichia coli (E. coli) and Salmonella can thrive in spoiled simple syrup. These bacteria can cause severe abdominal pain, diarrhea, vomiting, and in some cases, even life-threatening complications. Mold growth in spoiled syrup can also pose health risks.
Unopened maple syrup of any kind can be stored in a cool, dark place until you're ready to use it, ideally within two years. But once opened, pure maple syrup should be stored in the refrigerator.
While the sap is being cooked in the evaporator (killing all those microbes!), “nonenzymatic browning reactions” occur that affect syrup color and flavor. It turns out that fructose and glucose get involved in these reactions more than the sucrose, which is more stable.
If stored incorrectly or for too long it's easy for the sugar and water mixture to grow mold. Store simple syrup in an air-tight container in the refrigerator. In a glass jar, the mixture can stay in the fridge for about a month, or it can also be frozen.
Boiling a simple syrup is a quick and easy way to make your own flavorings for drinks and recipes. The general rule of thumb is to bring your simple syrup to a boil and then let it simmer for about 15 minutes.
Store your syrup in a cool, dark place for up to two years until it is opened, then it must be stored in a refrigerator for up to about one year. Enjoy the time spent making syrup and be careful preserving your syrup so it can be enjoyed all year long.
After opening, genuine maple syrup should be stored in the refrigerator and will last about a year. Opened jugs of imitation maple syrup can be stored in the pantry for about a year.
Make a light syrup by dissolving 1 cup of sugar in 3 cups of hot water in a large saucepan or preserving pan.Bring to boil and then boil for a few minutes. This should be enough for several large jars. Note: you can adjust the sugar ratio to determine the strength of the syrup.
Unopened – Once processed and sealed in an airtight container, maple syrup can last for years. It should be good for around four years, possibly longer, if stored in an airtight glass bottle; up to two years if stored in a plastic container; and only six months if stored in a can or tin.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
