Coconut Buttermilk Syrup
We've always been obsessed (as have all of you) with our buttermilk syrup recipe. I often joke it's like liquid gold, but really, it's the only pancake syrup I make anymore.
Or at least it was. Things are changing over here and it's going to rock your world. It's sweet and buttery with a hint of coconut. Let the drooling commence!
Servings: 8
Ingredients
- 1/2 Cup Butter unsalted
- 1 Cup Sugar
- 1 Cup Buttermilk
- 1 Tablespoon Karo Syrup Light
- 1 teaspoon Baking Soda
- 2 teaspoons Coconut Extract
Instructions
- In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, and karo syrup.1/2 Cup Butter, 1 Cup Sugar, 1 Cup Buttermilk, 1 Tablespoon Karo Syrup
- Heat until everything is well combined and bring to a boil.
- Quickly remove the pot from the heat and add the baking soda and coconut extract, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down.1 teaspoon Baking Soda, 2 teaspoons Coconut Extract
- Allow to simmer for 5-10 minutes over the heat, stirring occasionally until the color begins to turn amber and the liquid thickens.
- Serve immediately.
Notes
Syrup will keep for up to 6 months in the refrigerator.
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 27g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 202mg | Potassium: 41mg | Sugar: 27g | Vitamin A: 404IU | Calcium: 38mg