Homemade Butter Syrup

Recipe by Kalli

0.0 from 0 votes

Course: Condiment/Sauce, BreakfastCuisine: American, CanadianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

In a medium saucepan, stir together sugar and butter
Set heat to medium-low (around 300°F on most stovetops)
Stir continuously until butter completely melts – this prevents sugar from burning before the butter can incorporate
Add in warm water. Mix well.
Once ingredients are fully combined, bring the mixture to a gentle boil
Maintain temperature between 220-230°F – this is your sweet spot for proper thickness
Let the mixture simmer for 5-7 minutes, stirring to prevent scorching.
Check for correct consistency
Look for visual cues: mixture should coat the back of a spoon and leave a clear path when you run your finger through it
For perfect thickness, the syrup should reach 228-230°F on your thermometer
Remember: the syrup will thicken more as it cools, so don’t overcook
Remove from heat completely
Stir in vanilla extract
The vanilla will sizzle slightly at this temperature – that’s normal and helps develop deeper flavor
Let the syrup cool for 5 minutes in the pan – this allows it to set up correctly
Transfer to a heat-safe jar or container
The syrup will continue thickening as it cools to room temperature
Storage Tips:
Store in an airtight container in the refrigerator for up to 2 weeks
Reheat in the microwave in 20-second intervals, stirring between each, until pourable (around 95-105°F)

Image Notice:

If you make this recipe, submit the photo to us and we will give you all the credit for it. We apparently don’t do well taking pictures of our food.