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Have you ever made Butter Cream Syrup?
The recipe I am sharing today has been living in my archives for many years now. I know many of you adore it, dream about and use it for special occasions. I wanted to bring it to the top of the pile today so that those who haven’t had a chance to try it, could gaze at its beauty and ponder a way to work it into your calorie count. 🙂 I am also “re” sharing it today because I used it yesterday in a fabulous (AMAZINGLY FABULOUS!) breakfast recipe, that I will be imparting to you right here, on this very blog tomorrow morning.
Now, for those of you who haven’t tried it. Baby, hold on to your pantyhose. It’s rich, buttery, creamy, silky smooth and absolutely fabulous. It uses basic ingredients that many of us keep on hand. It’s glorious over waffles, french toast, pancakes or crepes. You could even drizzle it over vanilla ice cream…or a nice warm peach cobbler. Lots of possibilities with this one, gang.
Let me show you how easy it is to make!
1. Place 1 cup butter into a medium or large sized sauce pan and melt it over medium high heat. (Melt the butter not the pan, man.)
2. Add 2 cups sugar
and 1 can evaporated milk. (Not sweetened condensed milk, please…though it is wonderful, yes?)
3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.
4. Remove the pan from the heat and add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.
5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits.
Serve over pancakes, waffles, ice cream. warm peach cobbler…or just spoon it directly into your mouth. I will not tell a single soul. 🙂
Ingredients
- 1 C butter (I use salted)
- 2 C sugar
- 1 (12 ounce) can evaporated milk (or buttermilk)
- 2 tsp vanilla
- dash salt
Instructions
1. Place 1 cup butter into a medium or large sized sauce pan and melt it over medium high heat. (Melt the butter not the pan, man.)
2. Add 2 cups sugar and 1 can evaporated milk. (Not sweetened condensed milk, please...though it is wonderful, yes?)
3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.
4. Remove the pan from the heat and add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.
5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits.
Serve over pancakes, waffles, ice cream. warm peach cobbler...or just spoon it directly into your mouth. I will not tell a single soul. 🙂
Notes
You could easily half this recipe. It will keep well in the fridge for 5-6 days. Also, you can swap the evaporated milk out for buttermilk.
Recipe from my dear friend Angel Howells
Could this be made with cream Instead of evaporated milk? I am ok with cream but can not drink milk, thanks
Mom made this syrup to serve with biscuits on Saturday morning. Brings back wonderful memories.
I have never had this sauce but you can bet that I am certainly going to have it in the near future!
I put this on Cranberry Christmas Cale. So delicious!!
made for French toast it was very tasty. easy to make . love it easy weekend breakfast treat. ? ?
Nora,
So happy to hear it. Thanks for letting me know!
~Jamie
The “print recipe” link goes to 404 error page, fyi. can’t wait to try this recipe!
Rebecca,
Thank you so much for letting me know. I’ve updated the post with the proper print feature, and it should work for you now.
Best of luck!
~Jamie
Thanks so much for so the recipes and tips for a crepe bar! We are going to do one for my son’s wedding. I’m wondering if you have a link for the syrup jar. It’s so cute. I’d love to order a bunch to use for the sauces and syrups.
Telly,
So happy you are enjoying these recipes. A crepe bar for a wedding sounds delightful. I got my syrup jar at a family party, as a gift. I did a little looking on Amazon and it looks like they have some that are very similar. You can see them at this link…https://amzn.to/4l2HBzz
Best of luck!
~Jamie
Syrup is delicious!! Thank you for the recipe!! Although I wish the instructions said to use a large sauce pan as it kept trying to boil over and finally did despite my efforts. I will be scrubbing burnt sugar from my stove now and the smell is horrible.
Sherece,
I’m so sorry you had boil over trouble. I’ve added your suggestion to the instructions.
Thanks,
~Jamie