Forget maple syrup! Blonde Butter Syrup is the best homemade syrup you can make at home. Creamy, rich, and buttery, it uses only three ingredients and comes together in minutes. It’s perfect for relaxed weekend breakfasts or a festive holiday morning.
I first tasted this syrup when my husband and I were newlyweds attending a church “linger longer” after Sunday services. People would bring all kinds of food for a casual meal — dinners, desserts, and breakfasts. One of the women in our ward brought this butter syrup to a breakfast event, and I was hooked. I was grateful when she shared the simple recipe.
The syrup is smooth, rich, and unmistakably buttery — exactly what the name promises. It’s thick and sweet, and I’ll admit I often prefer it to real maple syrup on pancakes. It’s indulgent without being complicated.
One of the things I love most about this recipe is its simplicity: just three ingredients that are usually on hand. That makes it ideal for impromptu breakfasts, pancake dinners, or when the kids are clamoring for something special.
This butter syrup is always a crowd-pleaser. If you’re hosting for the holidays, it’s an easy recipe to prepare ahead — though be ready to make extra, because people usually come back for seconds (and thirds!).
Blonde Butter Syrup
Pin
Rate
Save
Ingredients
- ½ cup (113 g) butter, (1 stick)
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) evaporated milk
Instructions
-
Melt the butter in a small saucepan over medium heat.
-
Place the evaporated milk in a large microwave-safe dish or a glass measuring cup. Heat in the microwave for 60 seconds or until it comes to a boil.
-
Immediately add the sugar to the hot evaporated milk and whisk. The mixture may puff up at first, so use a container with room to stir.
-
Whisk the sugar and milk for about a minute until the sugar is mostly dissolved. Pour this mixture into the melted butter on the stove and whisk continuously over medium-high heat. Continue whisking until the syrup comes to a boil and thickens. Avoid cooking it too long, or the sugars will caramelize and the syrup will darken.
Video
Notes
Refrigerate any leftovers for up to 7–10 days. Reheat in the microwave for about 1 minute to dissolve any sugar crystals that may form.
Nutrition
Disclaimer: Nutritional values are estimates calculated using a third-party tool.
Sharing this recipe with a link is encouraged and appreciated. Copying or reposting full recipes or screenshots to social media is prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more recipe ideas.
Recipe from Sister Jewitt
Pictures updated and post re-published 11/6/16. Post originally published April 10, 2012.