So good, you'll be licking the pan!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.

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Nutrition Facts

178.3 calories; 0.9 g protein; 23 g carbohydrates; 25.4 mg cholesterol; 155.4 mg sodium. Full Nutrition

Reviews (361)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2008
Oh. My. Goodness. Is this good! If I could add more stars than five, I totally would. I am SO glad that I attempted this recipe. I was skeptical at first, but blown away when I tasted the end results. Never again will I use bought syrup. It's not like your typical bottled syrup. It's more like a liquid cinnamon roll. It's truly amazing, and you really can't understand unless you try for yourself. The only thing I changed was upped the cinnamon to 1/2 tsp. I like my foods a little stronger on the spice side. I freaked out after I added the baking soda, because it foamed up quite a bit. (I didn't read the reviews beforehand so I wasn't expecting this.) After pouring in into the container and letting it cool in the refrigerator, then shaking it up, it was thicker and the syrup was more uniform in color. Thank you times infinity for the person who submitted this recipe. Read More
(226)

Most helpful critical review

Rating: 2 stars
03/22/2011
Not exciting and overly sweet. Read More
(11)
439 Ratings
  • 5 star values: 348
  • 4 star values: 64
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
06/07/2008
Oh. My. Goodness. Is this good! If I could add more stars than five, I totally would. I am SO glad that I attempted this recipe. I was skeptical at first, but blown away when I tasted the end results. Never again will I use bought syrup. It's not like your typical bottled syrup. It's more like a liquid cinnamon roll. It's truly amazing, and you really can't understand unless you try for yourself. The only thing I changed was upped the cinnamon to 1/2 tsp. I like my foods a little stronger on the spice side. I freaked out after I added the baking soda, because it foamed up quite a bit. (I didn't read the reviews beforehand so I wasn't expecting this.) After pouring in into the container and letting it cool in the refrigerator, then shaking it up, it was thicker and the syrup was more uniform in color. Thank you times infinity for the person who submitted this recipe. Read More
(226)
Rating: 4 stars
07/15/2008
I have such a mixed opinion on this one. I agree with everyone else about the wonderful flavor. I also agree about using a pot twice as big as needed because of the foaming after you add the b.soda. The foam took about 30 minutes to go away after the syrup was done. However - despite the great flavor - I could taste a slightly "carbonated" aftertaste of the baking soda. I had to refrigerate this syrup and wait until the next morning to reheat it in the microwave - then this baking soda taste was gone. I would recommend preparing this the day before you have guests over. Otherwise it does have the flavor everyone else says it does! Read More
(191)
Rating: 5 stars
02/13/2008
All right, this is seriously the best syrup ever. No more store bought ever again. But there are a few things you should know when making it - first of all, when I first put the ingredients in the pot, the milk curdled and looked gross and it took a little while for it to set up correctly (just a minute really, but I thought it would be faster to go from curdled looking to syrup looking and was worried that I had messed it up). I also read the other reviews that mentioned how thin it ends up, so I took 1 tsp of cornstarch and added just enough water to make it liquid, then added it to the mix when I added the baking soda. It was very foamy but still delicious. My kids loved it. I ended up eating a little later (you know, get them off to school and then get a chance to eat some waffles myself) and by that time, the syrup had cooled off, thickened up to about the same as store syrup, and lost all the frothiness. We'll see whether it will become a gel when it cools off completely - I tried to use just a little cornstarch to avoid that. But whatever the form, frothy, syrupy or gel - this stuff is delicious. It does not taste like store bought stuff, but rather a buttery cinnamon syrup. Much better and I didn't have to butter the waffles before the syrup because the butter was already in there! All in all, a great recipe that will get written into my favorites recipe book. Read More
(148)
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Rating: 5 stars
08/04/2008
The name of this recipe says it all!!! I didn't have buttermilk on hand so I used the substitute of 1C of milk to 1T of vinegar. I let that sit for 10 minutes and then I took out 1T of mixture since the recipe only calls for 1C of buttermilk. This turned out wonderful!!! It's definetly not your typical syrup but I'm not a fan of maple flavor so this was PERFECT for me. It is runny straight from the pan so if you have time to let it sit that helps! Just delicious! Thanks:-) Read More
(76)
Rating: 5 stars
04/02/2008
FANTASTIC!!! Easy Quick and wonderful taste! I halved the recipe and my kids ate it all! No more store bought syrup for us! UPDATE I have made this several times now and want to let you know when adding the baking soda to the hot mixture it will bubble up a lot (do not leave it or it will boil over). Also we almost never have LEFTOVERS. If you like a thicker syrup you need to let it cool. When it is hot it is very thin and can separate. It really thickens up nicely and has a beautiful caramel color. I also make and serve mine right away but now I try and let it sit and cool for 10 minutes. It does reheat well in the microwave This would be GREAT used on a sundae or as an apple dip. Read More
(69)
Rating: 5 stars
05/12/2011
I made a few changes according to other reviews. I slightly browned my butter, used 1/2 cup dark brown sugar and 1/2 cup white sugar and used only about 1/4 tsp soda and added a pinch of salt. WOW!!!!!! If you put it into a glass jar while still almost boiling and screw on the cap immediately and flip upside down for 5 min, it will seal! You can make it ahead and it won't spoil :)) Read More
(61)
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Rating: 5 stars
03/25/2009
Very good & caramelly. Used honey instead of corn syrup and kefir instead of buttermilk. Read More
(54)
Rating: 5 stars
05/06/2008
This is seriously *the best* syrup I have ever had. I made it exactly as writted except that I halved it. I made the syrup before I made the pancakes so it would have time to thicken up a little before serving. It was perfect! I loved it! I will only be making this syrup from now on! *Update: This really reheats well too! Read More
(49)
Rating: 5 stars
01/05/2008
I was incredibly leary about trying this recipe while reading the ingredients but decided to give it a whirl when I ended up out of syrup on pancake morning. I NEVER have buttermilk on hand so had to sub that with 2%milk mixed with 1 tb of lemon juice. My kids and I really loved the flavor, the consistency kind of threw us, it is not thick at all, very runny but also not sticky as store bought syrups are. Overall very good recipe! We enjoyed it and will use again, maybe instead of store-bought! Read More
(32)
Rating: 2 stars
03/22/2011
Not exciting and overly sweet. Read More
(11)