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 syrup is on par with our family’s beloved Waffle Sauce; it’s a completely different kind of deliciousness and I already love it. You’ll want to try this awesome Buttermilk Syrup as well for another terrific homemade syrup option.
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.
Anecqua says
Great recipe! I’ll never buy pancake syrup again!
Mary Younkin says
I’m so glad that you like it!
Kay says
Is it OK to use white sugar if you don’t have brown.
Mary Younkin says
The flavor will be a little different, but it will still work, Kay.
Marie Gamalski says
Love this… it’s simple and delicious. I know this is sacrilege but I’m the only human that doesn’t like the real stuff… I’ve spent 30$ on the GOOD stuff and I’m just not a fan. This is my go to. Thank you..
Mary Younkin says
I’m so happy you love it, Marie!
Crystal L CADIEUX says
You’re not the only one, I’m not a fan of the real stuff either, I dunno why, I’ve even had it straight from the sugar shacks and still didn’t care for it…. Guess that’s two humans 🤣
Mary Younkin says
Hopefully, the syrup will be great for you then! I have a couple of kids who aren’t fans of the real thing either.
KN says
Great recipe! Will definitely make again!
Mary Younkin says
I’m happy to hear it was enjoyed!
Heather says
This was so easy and delicious! I realized in the middle of making waffles that we were out of syrup. I was able to make this quickly. My sons asked that our syrup be homemade from now on! Kid approved!!
Mary Younkin says
I’m glad that you like the syrup, Heather!
Blair says
Absolutely delicious and so easy to make! Thank you!
Mary Younkin says
I’m so glad you are enjoying the syrup, Blair!
Mary says
Easy and delicious! The butter improves the texture as well as the flavor. Thank you!
Mary Younkin says
I’m thrilled that you are enjoying the syrup, Mary.
Megan Murdoch says
Hey how do you store it. Like can you put it in the cabinet or do you store it in the fridge?
Mary Younkin says
The syrup will need to be refrigerated, Megan.
Jonathan M says
First time making homemade syrup. Very easy to do. I love the flavor, but it is a bit to strong on the butter flavor for us. Is the butter needed to set the syrup or just flavor. I think next time we’re gonna try to half the butter and see what happens. Great receipe.
Mary Younkin says
Half the butter will work nicely, Jonathon.
Jo-Gianna Hall says
It was decent but it was a little grainy. Also, it started to solidify really quickly. Any tips for these issues?
Mary Younkin says
I’ve never had an issue with it being grainy or solidifying. Did you substitute any ingredients, Jo-Gianna?
Jan Halstead says
Really great syrup!
Mary Younkin says
I’m glad you like it!
Lauren says
This was so awesome! Will definitely make again. Pairs well with homemade hotcakes.
Mary Younkin says
I’m glad you enjoyed the syrup, Lauren!
Jacob Merwin says
I left my syrup out twice now, I simply wondered if it would be unhealthy to reheat it and use it? I realize that’s not orthodox, but I wanted to ask.
I love this recipe, it’s better with expensive vanilla, and tastes better then any store bought syrup I’ve found. My step mom used to make it a bunch, so I enjoyed the nostalgia. Thank you for sharing!
Mary Younkin says
Technically there are no ingredients here that are going to spoil when left out, Jacob. That said, I’m not a food safety expert. Personally, I would be okay reheating it and still using it. But I would definitely smell, taste, and visually check it. And keep it in the fridge in the future.
Stephanie says
Omg this was so delicious. You always want pancakes at midnight, but rarely have syrup. I added a dash of kosher salt along with salted butter and it was so freaking amazing, I will never buy pancake syrup again.
Mary Younkin says
I’m so glad you like the syrup, Stephanie!