Brown Sugar Butter Syrup

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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.

Brown Sugar Butter Syrup recipe

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.

Brown Sugar Butter Syrup recipe

How To Make Homemade Syrup

  1. 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.
  2. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
  3. 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.

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Brown Sugar Butter Syrup for waffles or pancakes

Brown Sugar Butter Syrup

4.9 from 110 votes
Recipe adapted from and with thanks to Foodie with Family
Pin Print Review
Servings: 12 servings

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.

Nutrition

Calories: 207kcal · Carbohydrates: 36g · Protein: 1g · Fat: 8g · Saturated Fat: 5g · Cholesterol: 20mg · Sodium: 79mg · Potassium: 49mg · Sugar: 36g · Vitamin A: 236IU · Calcium: 33mg · Iron: 1mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Whitney Selleck says

    My first of many more times of making my own syrup. This recipes is so delicious. I thought no way was this going to turn out and taste good. I was so wrong! It’s a family favorite and I’ll never buy syrup again!!!5 stars

  2. Christal says

    Love!!! It’s so delicious I could eat it straight.

    One question: how should I store it? It seems there’s enough sugar content vs water to make it somewhat shelf-stable, but what’s your experience?5 stars

    • Mary Younkin says

      I’m so glad you like it! Because there is dairy in the recipe, it needs to be kept in the refrigerator. I reheat as needed in the microwave or on the stovetop.

  3. Kristin says

    I ran out of maple syrup so I looked online and found this recipe first, I thought I had enough butter but I didn’t. I used half margarine and it worked out great and it tastes great too!!5 stars

  4. Jo-Ann says

    I put the syrup in the refrigerator however the butter rose to the top and hardened. Is this usually what happens?5 stars

    • Mary Younkin says

      Yes, it will separate a bit when chilled. It reheats beautifully though. You can simply heat it in the microwave or transfer it to a saucepan and warm it over low heat on the stovetop. Enjoy!