Orange Caramel Syrup
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Quick and easy to make, this Orange Caramel Syrup is made with buttermilk for a luxuriously smooth and delicious syrup that irresistible drizzled over your pancakes, French toast, waffles or crepes! It also makes a yummy ice cream topping!
My mom makes some of the best pancake/waffle syrups there are. We have several favorites of hers, two of which are her vanilla buttermilk syrup and orange syrup. My husband Todd made some pancakes (yep, those are his gorgeous fluffy pancakes in the picture) and while he did that I experimented combining some of the ingredients from those two favorite syrups to come up with this Orange Caramel Syrup recipe. Yummy!
Orange Caramel Syrup Recipe
Let’s get started!
Put the sugars and butter in a medium-large stock pot. The mixture will expand and bubble and you don’t want it boiling over. Add the golden syrup or corn syrup, buttermilk and baking soda.
Add the orange zest and frozen concentrated orange juice. If you don’t have frozen concentrated orange juice you can use fresh instead and then add 1/2-1 teaspoon orange extract.
Heat the mixture over medium-high heat and bring it to a boil, stirring regularly. Once it comes to a boil, reduce the heat to medium and continue a low boil for 8-9 minutes, stirring regularly.
Remove the syrup from the heat and stir in the vanilla extract (and orange extract if using).
This makes exactly 2 cups of syrup. Delicious buttery, caramely, orange buttermilk pancake and waffle syrup.
To store, keep the syrup in a sealed jar in the fridge and heat to serve.
Enjoy!
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Orange Caramel Syrup
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup white granulated sugar
- 3/4 cup buttermilk
- 2 tablespoons golden syrup or corn syrup
- 1 teaspoon baking soda
- 2 teaspoons freshly grated orange zest
- 2 tablespoons frozen orange juice concentrate , or 2 tablespoons fresh orange juice plus 1/2-1 teaspoon orange extract
- 2 teaspoons quality pure vanilla extract
Instructions
- Add all ingredients, except for the vanilla extract, to a medium-large stock pot (it will bubble up pretty high, so don’t use a small one). Bring it to a boil, reduce heat to a low boil and simmer for 8-9 minutes. Remove from heat and stir in the vanilla extract (and orange extract if using). To store, keep refrigerated and heat to serve.
Nutrition
Originally published on The Daring Gourmet March 4, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Absolutely delicious! I’ve made this twice already and it’s our new favorite!
That’s wonderful, I’m so glad you enjoyed it, thank you Terri!
wow, that syrup looks delicious! the pancakes are beautiful, too!
Thank you, Tori! I’ll pass the compliment about the pancakes on to my husband – he’ll be very pleased :)