Vanilla Butter Syrup Recipes

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.)

VANILLA BUTTER CREAM

Steps:

• Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F. At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals. Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F. If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve.
• Melt the butter. When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter. Continue mixing until batch becomes semi-firm. Pour batch onto a table (previously sprinkled with flour). Dip hands into flour and knead batch until it is soft and creamy. Take small sections of the batch and roll it into a 1-inch diameter tube. Cut the tube with a butter knife into bite size pieces. Roll each piece and place on waxed paper. Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours. Coat the pieces with chocolate. The coated vanilla butter creams may be eaten after another 24 hours.

VANILLA BUTTER CREAM

Steps:

• Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F. At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals. Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F. If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve.
• Melt the butter. When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter. Continue mixing until batch becomes semi-firm. Pour batch onto a table (previously sprinkled with flour). Dip hands into flour and knead batch until it is soft and creamy. Take small sections of the batch and roll it into a 1-inch diameter tube. Cut the tube with a butter knife into bite size pieces. Roll each piece and place on waxed paper. Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours. Coat the pieces with chocolate. The coated vanilla butter creams may be eaten after another 24 hours.

BUTTERMILK SYRUP

Steps:

• In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil.
• Once it's at a complete boil, let it boil for 1 minute.
• Take off heat and whisk in baking soda and vanilla.
• It will foam up during the boiling, and especially when other ingredients are added.
• Serve with your favorite pancakes or waffles. Best served warm.

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.

BUTTER SYRUP

Steps:

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

VANILLA BUTTER

Steps:

• Make the vanilla butter while the bread is rising. Cream the butter and sugar. Slowly beat in the vanilla.
• Transfer the mixture to a serving bowl, cover it and chill. Remove it from the refrigerator at least 30 minutes before serving. The butter should be soft and spreadable.

VANILLA HONEY SIMPLE SYRUP

Steps:

• Combine the milk and vanilla extract in a bowl.
• Heat the honey and butter together in a microwave-safe bowl in the microwave for 30 seconds; stir into the milk mixture. Allow to cool completely before use. Chill in refrigerator if too hot.

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.

VANILLA BUTTER CREAMS

Steps:

• Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F. At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals.
• Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F. If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve.
• Melt the butter. When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter. Continue mixing until batch becomes semi-firm.
• Pour batch onto a table (previously sprinkled with flour). Dip hands into flour and knead batch until it is soft and creamy. Take small sections of the batch and roll it into a 1-inch diameter tube. Cut the tube with a butter knife into bite size pieces. Roll each piece and place on waxed paper. Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours.
• Coat the pieces with chocolate. The coated vanilla butter creams may be eaten after another 24 hours.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.