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Forget about maple syrup! Blonde Butter Syrup is the BEST homemade syrup you've ever tasted! It is creamy, rich, buttery and with only 3 ingredients, you can prepare it in no time! Perfect for lazy weekends and Christmas breakfast too!
The first time I was introduced to this syrup was when my husband and I were young newlyweds and attended a married student hall for our church. We would have a "longer time" from time to time where we would stay after the church ended and eat food. Food was anything from dinners to desserts to breakfasts. One of the ladies in our neighborhood made the BEST butter syrup for one of our breakfast activities. I've never tried anything like this before. I was completely addicted and I'm glad you shared the recipe with us!
This syrup is smooth, rich and buttery, just as one might expect by its name. So. Turning Delicious! It is thick and sweet. I'll even go so far as to say that I like it better than real maple syrup in my pancakes. It's so good!
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Another thing I love about this butter syrup is that it only takes 3 ingredients to make. I almost always have all the ingredients on hand to make it, which is good, but dangerous at the same time, haha. We do this when we have breakfast for dinner. Children can't get enough!
This butter syrup is definitely a crowd pleaser, so if you have company for the holidays, you should definitely do it! Get ready for A LOT, though, because everyone will add more to your pancake stack after trying your first bite! Enjoy!
Blonde butter syrup
Yield 1 ½ + cups of syrup
- 1/2 cup (1 stick) butter
- 1 cup of sugar
- 1/2 cup of evaporated milk
Melt the butter in a small saucepan on the stove.
Place evaporated milk in large microwave / glass cup dish. Microwave for 60 seconds or until boiling.
Add sugar to the evaporated milk immediately after removing it from the microwave. (It will swell the first time you add sugar to milk, so you want a large bowl to mix it in.)
Beat the sugar and milk for a minute until the sugar is mostly dissolved. Add to the melted butter on the stove and beat continuously over medium-high heat. Continue beating until the syrup boils and thickens (happens when it boils). Don't overcook or it will caramelize the sugars and that blonde butter syrup won't be what you want.
* Refrigerate leftovers for 7-10 days. Reheat in the microwave for 1 minute to melt sugar crystals that may develop.
Sister Jewitt's Recipe
Images updated and republished on 11/6/16. Post originally posted on my blog on April 10, 2012.
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