Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you’ve ever tasted.
This sauce is no substitute for maple syrup, maple syrup is its own bit of wonderful that nothing can replace. Butter Sugar and Butter Homemade Syrup is awesome all by itself.
I drizzled this syrup over some Banana Nut Oatmeal last week and my boys liked it so much, they requested it on their oatmeal again the very next morning. I couldn’t resist making a batch of our favorite waffles for the last of the syrup.
This is on par with our family’s beloved Waffle Sauce; it’s a completely different kind of deliciousness and I already love it.
When my friend Rebecca told me about her recipe for Brown Sugar Butter Pancake and Waffle Syrup, I was immediately taken back to childhood when my mom used to make a simple sugar homemade syrup for our pancakes. This version, oh Mom forgive me, this version puts that one to shame times about 1000.
This is one instance where butter not only makes it better, but it transforms the recipe into something that will take your breath away with its deliciousness.
Your kitchen will smell amazing and you might even be left without words to describe it.
How To Make Homemade Syrup
Combine the sugar and water in a medium-size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes.
Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Enjoy!
* To reheat, remove the lid and microwave in 15-second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hot pad, swirl the jar every so often until the syrup has warmed.
Brown Sugar Butter Syrup
Ingredients
- 2 cups brown sugar
- 1 cup water
- 1/2 cup butter
- Optional: 1/4 teaspoon vanilla or maple extract
Instructions
- Combine the sugar and water in a medium size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
- Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Enjoy!
- * To reheat, remove the lid and microwave in 15 second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hotpad, swirl the jar every so often until the syrup has warmed.
Ellisa says
Is this syrup thick like store bought syrup? I’ve made homemade and it is so thin and doesn’t “stick” to the pancakes.
Mary Younkin says
This one isn’t as thick as store-bought syrup right off the stove, but it does thicken as it cools, Ellisa.
Priscila Manuesse says
Amazing recipe 😍😍
Mary Younkin says
I’m happy that you like it, Priscilla.
Flora says
Quick and easy. To be on the safe side and not waste resources I halved the recipe. I didn’t have maple flavouring so used vanilla and wow. It is yummy
Mary Younkin says
I’m so glad that you’re enjoying the syrup, Flora.
Faith says
Best syrup ever!!! I thought it would come out bad because I only had salted butter and i wasn’t sure if that would interfere with the taste but it did not. It was a little on the watery side but the flavor was there. If you want it thicker you could probably boil it for longer than 4 minutes but i dont really mind.
Mary Younkin says
It will thicken a bit as it cools as well, Faith. I’m glad you liked it! For what it’s worth, I use salted butter in all of my recipes.
Vicki says
I made this syrup this morning, it was a good taste but did crystallized . . . . .
wondering what I did wrong?
Mary Younkin says
Hey, Vicki. If you leave to cool for a while, it’ll crystallize. It should smooth out when warm.
Teri says
Just made these for my husband. We both really like them! This is a “do again” recipe!
Mary Younkin says
It’s a “do-again” recipe for us too, Teri. I’m glad you and your husband like it!
Addison says
It sounds so good and I will use this recipe whenever I need more syrup. And halving the recipe is more that enough.
Mary Younkin says
I’m so happy that you enjoy it as much as we do, Addison!
Lin says
I’ve used this recipe several times now and we just love it. So easy and quick. Why would anyone buy syrup after using this recipe. I👍👍
Mary Younkin says
I’m so glad that you love it, Lin.