I was first introduced to this syrup when my husband & I were first married & we were attending a married student ward for our church. We would have a "Linger Longer" every now & then where we would stay after church was over & eat food. The food was anything from dinners, to desserts, to breakfasts. One of the ladies in our ward made the best butter syrup for one of our breakfast activities. I had never tried anything like it before. I was completely addicted, & so glad she shared the recipe with us. Definitely a crowd pleaser if you are making breakfast for a lot of people. This syrup is smooth & buttery just like you would expect from the name of it. Amazing!
Blonde Butter Syrup
Recipe from Sister Jewitt & shared by: Amber (Dessert Now, Dinner Later!)
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup evaporated milk
- Melt butter in a small saucepan over the stovetop.
- Heat evaporated milk in a large microwaveable dish/glass measure cup. Microwave for 60 seconds or until boiling.
- Add sugar to the evaporated milk immediately after removing from the microwave. (It will puff up when you first add the sugar to the milk, so that's why you want a big container to stir it in.)
- Whisk sugar & milk for a minute until sugar is mostly dissolved. Add to melted butter on the stove & whisk continuously over medium-high heat. Continue whisking until the syrup boils & thickens up (happens when it reaches a boil.) Don't cook too long or it will caramelize the sugars & it won't be that blonde butter syrup you want.
Makes: 1 1/2 (+) cups of syrup
*Save any leftovers & reheat in the microwave to melt any sugar crystals that may develop.