This post may contain affiliate links. Please read our disclosure policy.
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
This is delicious, I did however want a little thicker so added a tbs. of Cornstarch mixed in a little water and continued to cook.
This sounds absolutely delicious!! I am definitely going to try, however I have no evaporated milk on hand right now and the kids are still asleep so can’t run to the store. Any suggestions on alternatives??
This tastes almost exactly like my salted caramels that I make at Christmas!!! Can’t wait to take it to Brunch tomorrow for our waffle bar!
Do you know if this syrup can be canned/bottled?
I lovvvvee this! This has been my favorite syrup recipe by far! Thank you for sharing Jamie!
Colette,
So happy you are enjoying it! Thanks for letting me know!
All my best to you and your cute family, 🙂
~Jamie
I’ve used my mother’s similar recipe since childhood on chocolate cake. It’s often a birthday cake request in my family, and that’s all I’ve ever used it for. So yummy!
Can this be canned?
I just made this delicious syrup recipe and wow! I am thrilled! Absolutely yummy!! This will be my go to syrup for sure. Thank you for sharing ?
We made this syrup for our French Toast and it was DIVINE!!!! This was a super easy recipe and the result was incredibly delicious!! We may add a touch of cinnamon to half of the syrup for variety. Great recipe!