Buttermilk Syrup (AKA Liquid Gold)

I first tried this recipe at a family reunion. It was being auctioned off and ended up selling for a lot of money for a jar of syrup. Little did I know at the time how amazing this syrup really is!

As a note, this recipe makes a LOT of syrup. It’s great for feeding large crowds. You are welcome to half it.

You NEED to use a BIG POT for making this syrup. It will fit in a smaller pot just fine until you add the baking soda at the end…do not skimp on your pot size or you will be very sad!

It can be helpful to make the syrup and then let it settle for a half hour or so before serving. This allows the foam to go down.



2 cups (1 lb) unsalted butter (do NOT use margarine)

3 cups white sugar

2 cups buttermilk or sour milk*

4 tsp vanilla

4 tsp baking soda



  1. Melt butter on low heat in a large pot (at least 6 quarts). Stir regularly. This may take a while, but you don’t want to rush it or you might burn the butter and ruin the recipe.
  2. Add the sugar and stir until it is dissolved (it may be thick still, but it should have a yellow clear look).
  3. Add the buttermilk/sour milk and bring to a boil.
  4. Boil for 1-2 min.
  5. Turn off the heat. Move the pan to a cool burner or remove from the stove.
  6. Add the vanilla and baking soda and stir gently. There will be a lot of foam.
  7. Let the syrup sit for about 30 min (if desired) to allow the foam to go down.
  8. Serve warm over your favorite breakfast foods (pancakes, waffles, french toast, puffed pancake, etc.)


*How to Make Sour Milk

Per Cup

Put 1 Tbsp lemon juice or vinegar into a 1 cup measurer. Add milk until the 1 cup line.


Ingredients cut in Half:

1 cup unsalted butter (2 sticks)

1 1/2 cups sugar

1 cup buttermilk

2 tsp vanilla

2 tsp baking soda

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