Blonde Butter Syrup + Video
Forget maple syrup! Blonde Butter Syrup is the BEST homemade syrup you will ever try! It’s creamy, rich, buttery, and with only 3 ingredients, you can whip it up in no time! Perfect for lazy weekends and Christmas breakfast too!
I was first introduced to this syrup when my husband and I were young newlyweds and we were attending a married student ward for our church. We would have a “Linger Longer” every now and then where we would stay after church was over and eat food. The food was anything from dinners, to desserts, to breakfasts. One of the ladies in our ward made the BEST butter syrup for one of our breakfast activities. I had never tried anything like it before. I was completely addicted and so glad she shared the recipe with us!
This syrup is smooth, rich, and buttery – just like you would expect from the name of it. So. Flipping. Delicious! It’s thick and sweet. I’ll even go as far as to say that I like it better than real maple syrup on my pancakes. It’s THAT good!
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Another thing I love about this butter syrup is that it only takes 3 ingredients to make. I almost always have all the ingredients on hand to make it too, which is good, but dangerous at the same time, haha. We make this when we have breakfast for dinner. The kids can’t get enough!
This butter syrup is definitely a crowd pleaser, so if you are having company over for the holidays, you should definitely make it! Be prepared to make a LOT though, because everyone will be adding more to their stack of pancakes after they taste their first bite! Enjoy!
Blonde Butter Syrup
Ingredients
- ½ cup (113 g) butter, (1 stick)
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) evaporated milk
Instructions
- Melt butter in a small saucepan over the stovetop.
- Place evaporated milk in a large microwaveable dish/glass measure cup. Microwave for 60 seconds or until boiling.
- Add sugar to the evaporated milk immediately after removing from the microwave. (It will puff up when you first add the sugar to the milk, so that’s why you want a big container to stir it in.)
- Whisk sugar and milk for a minute until sugar is mostly dissolved. Add to melted butter on the stove and whisk continuously over medium-high heat. Continue whisking until the syrup boils and thickens up (happens when it reaches a boil.) Don’t cook too long or it will caramelize the sugars and it won’t be that blonde butter syrup you want.
Video
Notes
Nutrition
Did you make this?
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Recipe from Sister Jewitt
Pictures updated & post re-published 11/6/16. Post originally published to my blog April 10, 2012.
Thank you for a delicious change of pace for our pancake breakfast! I wasn’t too sure at first, but once my family tasted it they went crazy for it. I’ve always made my own syrups, and now I have another one to add. Can’t wait to serve it to visiting family this month!
I’m so glad you all enjoyed it! Thanks for your comment!
This was really good! On a whim, I seperated a couple tablespoons of the finished syrup and added it to half of a mashed, over ripe banana. Whoa. Banana syrup! Super good too.
That’s a great idea! Thanks for sharing Katy!
Can this last for longer then just a few days if kept in the fridge?
We just finished off some that was 2 weeks old and it was fine. I have 7-10 days written in the recipe card. Obviously it varies, but definitely keep it refrigerated.
Can you store leftovers at room temp or do they need to be refrigerated?
Refrigerate and then nuke in the microwave for 1 minute to reheat.
My parents drove 50 miles to get this syrup from an Amish restaurant. I just made this for the first time and I’ll be darned it’s the same recipe! I added a touch of vanilla extract to the mix. This is knock your socks off good!!!
Wow! This makes my heart happy! Thanks for your comment Chad!
This is so easy and sooooooooo good. I’m trying to cook many of my foods from scratch these day. But this recipe is for the record books.
Thanks for your comment Charlene! I’m so happy you like it as much as we do!
I remember those Waffle Dinners at the Bishop’s house and thinking about this syrup. Thanks for posting this. I have been wanting to have it again.
Hey Eden! I hope all is well! Thanks for stopping by my blog! This recipe definitely brings back memores of good times in the married student ward!
This is the best syrup our family basically drinks the stuff thanks for giving credit to my aunt or sis. Jewett. I always mix up sweetened and evaporated milk so thanks for clarifying it now I just need to get her pancake recipe to go with it.
Haha. No problem! Welcome to my blog 🙂
Looks a little bit like Buttermilk Syrup…does it taste at all like it?
I’ve never had buttermilk syrup, but this syrup is so good! It’s buttery, smooth & sweet.
It’s just sugary sweet buttermilk, no sour. It’s really good.
I’m glad you liked it!
I’ve never heard of this, but your description leave me convinced that I need to make it soon. Thanks so much for sharing the recipe.