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.
Tia Kuhl says
Delicious! We were out of syrup and this was an even better replacement! Will def make again. Soon!
Mary Younkin says
I’m thrilled that you like the syrup, Tia.
Rocherica says
Great! Kids loved it!
Mary Younkin says
I’m happy to hear that your kids like the syrup, Rocherica.
Jacob says
This syrup is delicious! Tastes a bit like Ihop syrup, except it tasted a bit more like caramel.
Mary Younkin says
I’m glad you are enjoying the syrup, Jacob.
Ethan says
Salted or unsalted butter??
Mary Younkin says
I use salted butter in all of my recipes, Ethan.
isabelle says
is it supposed to be thin like water? because mine is
Mary Younkin says
It’s a thin syrup that typically thickens as it cools, Isabelle. If you brought it to a boil as directed in the recipe, it should thicken nicely.
Michelle Regier says
Best syrup I’ve ever had! We ran out of syrup and I decided to try this recipe and am I ever glad I did!
Mary Younkin says
I’m so glad you like it, Michelle!
Aryhanna says
This is the very first time I made a syrup that didn’t crystallize tysm
Mary Younkin says
So glad you like it!
Kylie Barlow says
Mine is too. I let ir boil at medium heat for 4 minutes. I stirred it the whole time… was that what I was supposed to to or no?
Thanks.
Mary Younkin says
You don’t have to stir it constantly, but it shouldn’t have hurt anything if you did, Kylie. Hopefully it thickened up for you as it cooled.
Mary Miti says
What type of brown sugar do you use? Light or dark
Mary Younkin says
I use light brown sugar, Mary.
caspar says
followed the recipe to the letter and, like a few other commentators, wound up with a delicious but runny syrup. also, the butter never fullly integrates, and as it cools, leaves a thick, cloudy skim on the surface.
Mary Younkin says
I’m not sure what went wrong there. I’ve never had the butter separate in this syrup. Are you using real butter? or maybe margarine? For what it’s worth, the syrup thickens as it cools. I’m glad you liked the taste!
Rhonda says
Was disappointed. The syrup was running, not thick. Hmmmm
Mary Younkin says
The syrup should have thickened a bit as it cooled, Rhonda. Did you boil it for 4 minutes?
Sharon Munajj says
Hands down the best, most delicious syrup I’ve ever made. Like many others, I ran out of syrup for breakfast I made while my brother in law was visiting. He loved it! Now my family doesn’t want to have anything else. And they’re very picky. Thanks for sharing this decadent recipe.
Mary Younkin says
I’m so glad you’re enjoying the syrup this much, Sharon!