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.
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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.
Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.
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.
The best way to tell when simple syrup goes bad is if it has a cloudy appearance to it. This indicates bacterial growth. It would be a good idea to throw it out and make a new batch.
It can also be infused with other flavorings. Try infusing a basic simple syrup with vanilla beans, mint leaves, or cinnamon sticks. Homemade simple syrup should be stored in the refrigerator. When stored properly, it has a shelf life of up to one month.
Mix 1 tablespoon (14.8 mL) of vodka into your syrup before storing it in the fridge. It makes 1:1 refrigerated hot-process syrup last 3 months, and extends 2:1 refrigerated hot-process syrup past 6 months. Freeze hot- or cold-process simple syrup for up to one year.
Citric acid may be good for you, but in higher amounts may cause damage to your tooth enamel, digestive issues, allergic reactions, and interactions with medications. Most people do not need to supplement citric acid, though. Citric acid is a weak organic acid found in many foods.
Traditional simple syrup is made from one part water to one part sugar (1:1). White granulated sugar is the standard sweetener, but once you've mastered that basic base, feel free to experiment with different sugars, while being sure to keep the ratio the same.
Consuming large quantities of citric acid is likely unsafe. When applied to the skin: Citric acid is possibly safe when used in products also containing glycolic acid and lactic acid in concentrations of 10% or less. But it is possibly unsafe when used inappropriately.
Add a neutral spirit, like vodka, to bring your syrup's alcohol-by-volume (abv) up to about 15% to create a syrup that will last at least a few months. This equates to 5 fluid ounces, or a little more than ½ cup of alcohol, for one quart of syrup.
Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.
The refrigerator will stop mold from growing for up to 2 years and that is long enough for most people to use the bottle. If you have more than two years worth, put the excess in the freezer. Here it can be store indefinitely. Sometimes you may see some sugar crystals form in the bottom of the syrup container.
As with any other food item, if not stored properly, the simple syrup will spoil eventually due to bacteria growth or mold. However, if stored correctly in an airtight container in a cool dry place away from direct sunlight, your homemade or store-bought simple syrup should last for several months without any issues.
Whether you are using 100 % pure maple syrup or the imitation stuff, syrup really does not contain ingredients that might spoil, and if unopened, the food industry calls it's shelf life “indefinite.” That doesn't necessarily mean it will taste the same (or even good) after an extremely long storage period, but if it ...
Sugar is a natural chemical stabilizer that in this case acts as a preservative for the simple syrup. This just means that you won't have to refrigerate it if you decide to go the shelf stable route. The rule of thumb is a Shelf Stable syrup is 2 Parts Sugar : 1 Part Water.
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.
Pour any leftover syrup into an ice cube try. You can measure out ½ ounce or 1 ounce at a time or just wing it. Store regular simple syrup in the freezer for up to 6 months. Flavored syrups may affect freezing and will be best within closer to 3 to 4 months.
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