Butter Syrup Recipes

HOMEMADE SYRUP {BUTTER SYRUP}

Steps:

• Add butter, sugar, milk, and honey to a 2.5 quart saucepan (see note).
• Bring to a rolling boil (see note) and boil for 2 minutes.
• Off heat, add baking soda and almond extract.
• Whisk to mix together, the syrup will bubble and foam vigorously.
• Let rest for a few minutes to let the foam settle down.
• Serve warm or cold.
• Store in an airtight container (like a mason jar) in the fridge, reheating and stirring before use to melt and combine.

AWARD-WINNING BUTTER TARTS

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

BUTTER PECAN SYRUP

Steps:

• In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.

BUTTERMILK SYRUP

Steps:

• In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

GRANDMA'S BUTTERMILK SYRUP

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

VANILLA BUTTER SYRUP

Steps:

• Add butter, brown sugar, half & half and honey to a medium sized saucepan on medium heat. Whisk to combine as butter melts and mixture melds together.
• Bring mixture to a boil and boil for 5 minutes. Remove from heat.
• Add in vanilla and whisk intermittently until syrup is all one color.
• Add baking soda 1/3 at a time and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down.
• Ladle over hot pancakes and ENJOY! Store any leftovers in the fridge. (I store mine in a canning jar & heat it up in the microwave before serving again.)

BUTTER SYRUP

Steps:

• In a saucepan, bring butter, buttermilk, sugar, and Karo Syrup to a boil.
• Boil for 1 to 2 minutes.
• Remove from heat and add baking soda and water. Stir to combine.
• Add vanilla and stir to combine again.
• Enjoy over pancakes, waffles or with a spoon.

BUTTER SYRUP

Steps:

• Combine milk, sugar,and butter in small pan, bring to a boil.
• Add vanilla, stir, serve warm.
• Aprox 4 cups.

PEANUT BUTTER SYRUP

Steps:

• In a small saucepan over low heat, heat syrup and peanut butter until peanut butter is melted; stir until smooth. Serve warm with waffles, pancakes or French toast.