Homemade creamy buttermilk maple syrup that will blow your mind! ohsweetbasil.com

And then I made homemade creamy buttermilk maple syrup and all was right in the world. Take that restless night’s sleep. I refuse to let you win. Didn’t you know that waffles and maple syrup, especially buttermilk syrup always fix everything? Bad breakup? Homemade syrup will cure that. Oh, you left your windows down and it rained? BAM! Homemade syrup to the rescue again.

Homemade creamy buttermilk maple syrup that will blow your mind! ohsweetbasil.com

Alright, I can feel through the interwebs that some of you aren’t convinced. You think syrup isn’t really that big of a deal. You. Are. Wrong. I grew up on Mom’s homemade maple syrup, buttermilk syrup, raspberry or blackberry homemade syrup and look how good I turned out! Clearly it’s the syrup.

Homemade creamy buttermilk maple syrup that will blow your mind! ohsweetbasil.com

And this one is the king, the champion, the blasted olympian of them all. It’s warm, creamy and slightly mapley (not a word) and it will totally make you feel better if you sop it up with a homemade waffle or better yet, our melt in your mouth buttermilk pancakes. Do it. Get it done.

Can Buttermilk Replace Sour Cream?

Buttermilk can be used instead of sour cream in many recipes.

For baking, replace 1 cup of sour cream with 7/8 cup buttermilk plus 3 tablespoons butter.

Does Buttermilk Syrup Need to Be Refrigerated?

Yes, buttermilk syrup should be kept in the refrigerator.

Buttermilk syrup will keep up to 2 weeks in the refrigerator.

Does Maple Syrup Need to Be Refrigerated?

Unopened maple syrup will keep indefinitely, but it must be refrigerated once opened.

100 percent pure maple syrup should keep for a year opened in the refrigerator, and indefinitely in the freezer.

All our AMAZING SYRUP recipes:

Homemade Creamy Buttermilk Maple Syrup

Homemade Creamy Buttermilk Maple Syrup

4.75 from 4 votes
Servings: 16
Prep Time: 1 minute
Cook Time: 6 minutes
Total Time: 7 minutes


  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 3/4 cup buttermilk
  • 3 tablespoons corn syrup
  • 1 tablespoon maple extract
  • 1/2 teaspoon baking soda


  • In a large saucepan over medium heat, add the butter and as it begins to melt, add the buttermilk, sugar, corn syrup and maple.
  • Whisk to combine then allow to come to a boil and cook, boiling for 1 minute.
  • Remove from heat and whisk in the baking soda.
  • Place back on the burner and cook for 1 minute, never leaving the stove as it will boil up all foamy and huge. If needed, remove from heat until it stops foaming.
  • Serve immediately.


A large pot is necessary so it doesn't boil over
store in an airtight container in the refrigerator for up to 2 weeks


Serving: 1gCalories: 118kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 16mgSodium: 49mgPotassium: 15mgSugar: 16gVitamin A: 196IUCalcium: 15mg
Author: Sweet Basil
Course: 50+ Homemade Condiment Recipes

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