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.
Holy Batman!! This is delicious!!!! I know its been 2 years since you posted the recipe and it popped up on my Pinterest feed… thank you for sharing! My Navy boy is not fond of super sweet stuff and this fits right in what he’d love!
I’m so glad that you enjoyed this recipe Heather! We have this syrup often. I actually just made it yesterday for some New Year’s waffles. One of our favorites!
I’m old but my Grandma Young made this syrup for at least 70 years I knew of. She made it for sourdough pancakes, but used real cream and just when taking of stove added tsp bakingsoda. So it was Grandma’s fluffy White Pancake Syrup also good on fresh apple cake. Yum
Sounds delicious!
Interested in making a strawberry flavored one. Any tips?
I’m not sure this would work with strawberries. I would just simmer some strawberries with sugar and water and use the sauces separately (not mix them together, but can eat them together on pancakes). Of course you can feel free to experiment if you want.
I’ll try it this week!
This recipe is eerily like what my Granny used to make to pour over dark chocolate cake. It was absolutely AMAZING! I’m definitely gonna try it to see 😁
Ooh! I’ll have to try this on chocolate cake then!
Have you, or anyone you know, tried this with a sugar substitute? Splenda? Xylitol? Etc. Sounds amazing but sugar is a no go for me.
Rene, I haven’t tried it with sugar substitutes. My guess is the only thing it might effect is the texture. The syrup might a little thinner than with regular sugar. You’ll have to let me know if you try it.
Can you sub heavy cream for the evaporated milk?
I haven’t tried it, so it’s hard to say. It might be thicker than usual.
After reading all replies, I’ve got to make some for my grandaughter to put on her piggy pancakes.
Yes! Hope you love it!
I made this. Although I used whole milk and put everything in the pot at the same time. Boiled for 4 minutes and added vanilla at the end. I made pancakes 🥞 with yeast to go with it. Had to be the best I’ve ever made!
Thanks for your comment! Glad you enjoyed it!
Is it possible to exchange sweetened condensed milk with this recipe??
I don’t think it will work the same. I’ve never tried it though. You definitely wouldn’t want to add any sugar, but I just don’t think adding butter to sweetened condensed milk would produce the same result.
I know this is old but I subbed Sweetened Condensed milk for the evaporated milk today and added about 1/2 C milk and it turned out amazing!! Its a little different flavor than traditional but the kids loved it!
I forgot to add I didn’t add any sugar either. Just the S.C. milk.
Salted or unsalted butter
Whichever you have on hand or is your preference. We typically use salted.