What's the difference between caramel sauce and caramel syrup?

Caramel sauce is easier to mix and dissolve, and it also has a richer flavor because of the dairy / fat . If you want to use it to decorate your coffee (hot or iced) on top of the whipped cream, I'd recommend syrup because it holds well in lower temperatures and it is better to make drawings.

What is caramel syrup made of?

It is surprisingly easy to make caramel syrup from scratch, calling for just sugar, water, vanilla extract, and a pinch of salt and taking less than 20 minutes to prepare. It adds a rich sweetness to drinks, including your morning coffee or evening co*cktails.

Is butterscotch syrup the same as caramel?

Similar to caramel, butterscotch is made by heating sugar. The main difference between the two is that butterscotch uses brown sugar instead of white . The ingredients are also combined in a slightly different order for butterscotch: your start out by melting butter with brown sugar.

What are the three types of caramel?

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

Is caramel syrup healthier than sugar?

All the sweet syrups contain around 20 per cent water and only 70 to 85 per cent sugars so they're always going to give you fewer kilojoules (Calories) and sugars than white or raw sugar which is 100 per cent sugar (sucrose).

Why does my caramel syrup harden?

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden . The result? Gross, grainy caramel that is unusable in most recipes.

Does Starbucks use caramel sauce or syrup?

There's a reason we use caramel sauce in so many of our recipes: It's rich, creamy and brings a special sweetness to a cup of coffee.

What is another name for caramel sauce?

Dulce de leche directly translates as 'caramel sauce', which felt like the perfect name for this 1 ingredient caramel. With origins in Argentina, dulce de leche is a thick caramel originally made with reduced sugar and milk.

Is caramel sauce the same as melted caramels?

Caramel sauce results either from cooking sugar until it browns or by thinning melted caramel candies. When a recipe calls for melting caramel candies, you can use a homemade caramel sauce to replace the melted caramels .

What are the two types of caramel?

When creating caramel, there are typically two different versions: wet caramel and dry caramel . Wet caramel refers to caramel that has been made by adding water to the sugar during the heating process.

Caramel Buttermilk Syrup Recipe - Creations by Kara (2024)

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Buttermilk Caramel Syrup – This amazing syrup is a game changer. It is hands down one of the most delicious pancake syrups you will ever taste! You will never want to go back to the cheap bottled stuff.

Your pancakes, French toast, and waffles will never be the same after you try this syrup. Heck, you can even drizzle it over some ice cream!

AMAZING BUTTERMILK SYRUP

This caramel buttermilk 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 french toast, waffles, and every type of pancake that I make. 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!!

How to Make Caramel Buttermilk Syrup

Ingredients needed:

real buttermilk
granulated sugar
brown sugar
butter
baking soda
vanilla extract

Bring buttermilk, sugars, and butter to a boil over medium heat in a large saucepan. Remove from the heat and whisk in soda and vanilla. It will bubble up a lot. As it cools, the bubbles will go away. Serve syrup warm over French toast, pancakes, or waffles.

Pro Tips:

I recommend using real buttermilk for this syrup. Milk + lemon juice or vinegar works for some of my recipes, but not as well for this one. You end up with a runnier syrup, and oftentimes the milk will curdle.
As a word of caution, when you add the baking soda, the syrup will bubble up a lot, so make sure you use a large saucepan. The bubbles will go away as the syrup sets, so I like to make it before I start my pancakes.
If you want a thicker syrup, you can let it boil for a minute or two. Keep in mind that it does thicken as it cools.

Frequently asked questions:

Q: What is the purpose of the baking soda in the syrup?

A: The baking soda counteracts the acidity in the buttermilk. Without it, your syrup will have a more sour taste.

Q: My syrup curdled, what did I do wrong?

How to store leftover buttermilk caramel syrup:

-Store leftovers in an airtight container in the fridge. It will keep for up to four weeks. I like to store mine in a mason jar so it’s easy to reheat. I will also sometimes wash out empty ketchup containers and store my syrup in them.

-If you do store it in a ketchup bottle, don’t reheat it in the plastic container. Either pour it into a sauce pan and reheat it, or just place the bottle of syrup in a bowl of hot water to warm it up.

WHAT TO SERVE WITH HOMEMADE BUTTERMILK SYRUP:

Waffles of Insane Greatness
Family Favorite Swedish Pancakes
German Pancakes
Whole Grain Blender Pancakes
Diner Style Pancakes

MORE TASTY SYRUPS AND SAUCES:

Peanut Butter Syrup
Blueberry Sauce
Caramel Eggnog Sauce
Strawberry Syrup

Buttermilk Caramel Syrup

Yield: 2 1/2 cups

Caramel Buttermilk Syrup

Ingredients

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla extract

Instructions

In a2 quart saucepan, bring buttermilk, sugars, and butter to a boil over medium heat, stirring often.
As soon as the syrup comes to a boil, remove from the heat.
Add the baking soda and vanilla extract. Whisk till well combined. Syrup will foam up a lot. As it cools, the bubbles will go away.

Notes

-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup but you can feel free to use all of it if you so desire.

-If you want a thicker syrup, you can let it boil for 2-3 minutes. I've never done that, we like it perfectly as is.

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Nutrition Information:

Yield:

Serving Size:

2 Tbsp
Amount Per Serving:Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 137mgCarbohydrates: 20gNet Carbohydrates: 0gFiber: 0gSugar: 20gSugar Alcohols: 0gProtein: 1g

Nutrition was calculated with 1/2 cup of butter.

Did you make this recipe?

Leave a comment below and pin the recipe to Pinterest!

Published 2/2011, updated July 2019.

See all my BREAKFAST RECIPES.

I hope you’ll give this buttermilk syrup recipe a try. It’s easy to make, and beats store bought syrup any day!