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, brown sugar and butter homemade syrup is awesome all by itself.

brown sugar syrup with butter

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 an entirely different kind of deliciousness and I already love it. If you enjoy homemade sauces and syrups as much as we do, you’ll want to try this awesome Buttermilk Syrup too, 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.

homemade syrup with brown sugar and butter

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.
homemade syrup in pan on stove - starting to bubble and boil
homemade syrup in pan on stove - thick and almost ready to serve

Homemade Syrup

This syrup will keep nicely in the fridge for at least a couple of weeks. (This is in theory though – as ours has honestly never lasted that long.) I typically make a double recipe and stash some at the back of the fridge to use next time we’re making pancakes or waffles.

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.

homemade syrup in white pitcher next to stack of pancakes

For over 20 years now, I’ve held fast to our family’s favorite pancake recipe. And, yes, I still think that recipe is truly the best ever classic pancake recipe, but that doesn’t mean there aren’t plenty more awesome pancakes to enjoy.

Fluffy, slightly tangy, Buttermilk Pancakes are a great addition to your weekend brunch. This recipe reminds me of our favorite diner here in Columbus and I have been making these pancakes more often than any others this year.

Banana Pancakes filled with irresistible bits of sweet coconut and chewy pecans have been my middle son’s favorite for a while now. If your household is anything like mine, you’ll need to hide a few bananas from the rest of the family now to let them ripen for a pancake breakfast this weekend.

I know–light and fluffy aren’t two words you’d typically think of to describe Whole Wheat Pancakes, which have a reputation for being dense and chewy. Light and fluffy is, however, the perfect way to describe these Whole Wheat Pancakes.

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brown sugar syrup with butter

Brown Sugar Butter Syrup

4.87 from 124 votes
Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you've ever tasted.
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Servings: 12 servings

Ingredients 

  • 2 cups brown sugar
  • 1 cup water
  • ½ cup butter
  • Optional: ¼ teaspoon vanilla or maple extract

Instructions

  • Combine the sugar and water in a medium-sized 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.

Notes

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.

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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 1/18/14 – recipe notes and photos updated 11/24/22}

homemade syrup with brown sugar and butter

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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!

  5. Judy Davis says

    This is a true carmel flavor. Adding vanilla or maple flavoring may ruin the butter/carmel flavor.judy5 stars

  6. Kristy says

    I followed the recipe to a T and it came out runny. It’s been cooling for more than 5 minutes. I guess I need to boil it a little longer next time. Nonetheless it’s amazing! My family loves it warmed up which is normally runny anyways. But we will NOT be buying store bought syrup again. Thank you all the way from Oklahoma!5 stars

  7. Mrs. Lopez says

    Absolutely love this recipe! My only complaint is it came out runny. I may boil it longer next time and see if that makes a difference. I’ll update my comment next time I make it. I used dark brown sugar, land of lakes stick butter and vanilla and we will never buy store bought again.5 stars

  8. Damien. says

    Sadly mine came out a bit thin, I just re heated it and added a bit more sugar and boiled it for longer, it should be better after that. Otherwise, the taste of the syrup was amazing, I loved it!5 stars

  9. Leonard says

    First time I tried this I was doing something else that was taking up all my faculties and when I went to use it on my kids pancakes I realized I hadn’t put the stick of butter in. In a panic, I cut off a piece of the butter stick, threw it on the hot frying pan and poured some of water-brown sugar liquid in with the butter. And it worked out perfect with rave reviews. Now I do it this way, using the hot frying pan and it’s much quicker. I am also able to store the butter-less syrup in a mason jar in the cupboard.5 stars

  10. Tammy Roberts says

    This was to die for on apple pancakes! I can’t wait to try it with other baked goods and drinks as well. We all loved it!5 stars

  11. Joyce says

    Cooked for 5 minutes boiling because so many comments were that it was thin. And added the vanilla and 1/8t kosher salt at the end. It is yummy!5 stars