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Brown Sugar Butter Syrup

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Brown Sugar Butter Syrup recipe

Brown sugar and butter simmer together and create a caramel toffee flavored syrup like nothing you’ve ever tasted. This sauce is no substitute for maple syrup, maple syrup is it’s own bit of wonderful that nothing can replace. This 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 I saw Rebecca’s recipe for this syrup I was immediately taken back to childhood when my mom used to make a sugar 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

 

5 from 15 votes
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Brown Sugar Butter Syrup
Recipe adapted from and with thanks to Foodie with Family
Ingredients
  • 2 cups brown sugar
  • 1 cup water
  • 1/2 cup butter
  • Optional: 1/4 teaspoon vanilla or maple extract
Instructions
  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. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
  2. 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!
  3. * 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.

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About 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. Taylor says

    I made this tonight because I didn’t want to drive to the store after already making dinner. My children requested that I never buy syrup again and always make this!
    Reply

    • Mary says

      I imagine that will work, Gia. However, I can't say for certain as I haven't tested it myself. If you do try it, please let us know how it turns out for you.
      Reply

  5. Denise says

    I absolutely love this! Ther only thing that was off for me was that it was not thick at all. I think it was just me. Could i add anything else to make it thicker like most syrups?
    Reply

    • Mary Younkin says

      Hi Denise, it should thicken a bit on the stove and then it gets even thicker as it cools. It definitely should be as thick as maple syrup though when it comes off the stove. It's possible that it wasn't cooked quite long enough. I'm thrilled that you love it!
      Reply

  6. Kevin says

    Great recipe! I mixed 3 tablespoons of syrup mixed with 2 tablespoons of peanut butter to make a spread and double the syrup for peanut butter flavored syrup.
    Reply

  10. Jennifer Henck says

    I was making pancakes and realized that I was very low on pancake syrup. So I searched recipes for homemade syrup and found this one. This was a fantastic recipe! So easy and my kids loved it! They now prefer it over any other syrup.
    Reply

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