this post is about making brown sugar butter syrup from scratch in 5 minutes
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I run out of stuff. Like, a lot. It drives my husband insane but thats the way I be. And one reason I want to be self-sustaining! If I have all I need here on the homestead, it’s pretty hard to run out of stuff, right? Ok, well – at least thats what I’m holding out for. Until then, I have no excuses – but at least I’m resourceful. And I rarely ever run out of butter. Which is the inspiration for this post.
I may be compensated for some items linked in this post at no extra cost to you.
Several times in my life, I’ve begun making a big ol’ from scratch breakfast with waffles, French toast, or pancakes only to realize halfway in that I’m out of maple syrup.
And yes, maple syrup is my syrup of choice. But, when you’re out, you’re out! And sadly, we didn’t get around to tapping our trees this year. 2020, I’m coming for ya. maple trees.
So, when I do this no syrup but breakfast is already cooking trick, I follow it up with this brown sugar butter syrup trick – and the day is saved.
here’s how you do it..
gather your ingredients – which are pretty simple. Just butter, brown sugar, and water. The cinnamon bark EO is optional but sooo good. And loaded with antioxidants. That cancels out the sugar, right? (here’s a post all about cooking with EO’s)
Add the water and brown sugar to a saucepan on medium heat, then whisk it right on up until its dissolved
It will look like this…and then you let it come to a boil – but don’t step away too long (if you watched the video – you’ll know what I mean)
watch me make brown sugar butter syrup & spill it everywhere
Ok, enough of the fun – back to business. After it’s boiled for about 4-5 minutes, reduce the heat to the lowest setting and add your butter.
whisk that until its melted and incorporated. It will look like this:
Turn the heat off, let it cool for a second, and then transfer it into a container – or hey, maybe just ladle it right onto whatever carb filled deliciousness you’re serving up. For us, on this day it was pancakes!
Store it in the fridge & warm up before serving again.
- 1 cup water
- 2 cups brown sugar
- 1 drop cinnamon bark EO (optional)
- 1/2 cup butter
- Add water & brown sugar to a saucepan on medium heat & whisk together until dissolved.
- Bring mixture to a boil for 4-5 minutes. Be sure to watch the saucepan so it doesn’t boil over, adjusting heat as necessary.
- After a few minutes have passed, reduce the heat to the lowest setting and then add the butter and cinnamon EO.
- Whisk together until butter is completely melted and incorporated.
- Remove from heat and let cool for a moment.
- Serve hot or add to a container.
- Store in the fridge and warm up & stir to re-incorporate before serving again.
Shop this post
Cinnamon Bark EO from Steph’s Young Living Shop (choose “retail customer” option to order at Retail Price – wholesale pricing available to members)