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Delicious caramel syrup that can be used on pancakes and waffles, or you can even use it for desserts! It’s easy to make and oh so tasty!

Caramel Syrup in a glass jug

What if I don’t have buttermilk?

If you don’t have buttermilk, you can still make this syrup using a buttermilk substitute. This recipe calls for 3/4 cup of buttermilk. Measure out 3/4 cup of regular milk. Then, either add 2 teaspoons of lemon juice OR white vinegar. Let it stand 5 minutes before using in the recipe. Clumps will form, which is exactly what is supposed to happen.

How do I reheat this syrup?

This syrup thickens as it cools. If the syrup is too thick to pour, or you just want to enjoy warm syrup, simply pop it into the microwave for 15 seconds at a time. Be sure that the container is microwave safe.

Caramel Syrup on a stack of pancakes

How do I store this syrup?

We recommend storing this syrup at room temperature in an airtight container. It will stay good this way for up to 10 to 14 days. The sugar in the syrup acts as a preservative so it is safe to store it at room temperature.

What can I use this on?

Anything you’d like! Caramel Syrup can be used as a dessert topping, or in one of our favorite breakfast recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

caramel syrup in a jug
Delicious caramel syrup that can be used on pancakes and waffles, or you can even use it for desserts! It’s easy to make and oh so tasty!
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
  • 3/4 cup buttermilk
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Combine the buttermilk, sugar, butter, and corn syrup in a large soup pot.
  • Bring to a boil, stirring constantly.
  • Reduce heat to low Stir constantly and simmer for about 8 minutes, until it turns a nice caramel color.
  • Remove from heat and add the baking soda and vanilla. It'll foam like crazy which is why you are using such a large pot.
  • Serve warm or store in a heat resistant, airtight container. I prefer to use a mason jar.


Calories: 277kcal | Carbohydrates: 42g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 265mg | Potassium: 30mg | Sugar: 42g | Vitamin A: 390IU | Calcium: 29mg
Course: Sauce
Cuisine: American
Keyword: Caramel Syrup
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