Butter Rum Buttermilk Syrup Mix

This syrup is fabulous! If you take the acid out of buttermilk, you have a mellow, caramelly flavor--almost a butterscotch.

This will change breakfast at your house. Put it on something--ice cream or pancakes and waffles or a dessert--but it's good enough to just sit and eat with a spoon. 

Don't run out of this stuff. Read the reviews.

• Old Fashioned Buttermilk Syrup
• Vanilla Cream Buttermilk Syrup
• Butter Rum Buttermilk Syrup
• Coconut Buttermilk Syrup
• Maple Buttermilk Syrup
• Caramel Pear Buttermilk Syrup
• Wild Berry Buttermilk Syrup
• Marshmallow Buttermilk Syrup
• Cinnamon Buttermilk Syrup
• Lemon Syrup and Sauce Mix

Customer Questions

• What's with the Butter Rum? It's made with the rich flavor of butter rum. Since it is a dry mix, it has no alcohol content. 
• What is buttermilk syrup? It's syrup made with buttermilk. Dried buttermilk is a main ingredient.
• How does that work? Buttermilk is very sour and very acidic.  We take the acid out of it so that it doesn't taste like buttermilk anymore.
• How do you do that? It's magic. Actually, we neutralize the acid.
• What does it taste like then? The acid is gone, so you don't have any of that acidy taste. 
• Is it tart? No, not at all. It's smooth and mellow.  There's a slight butterscotch, but it is so faint that most people don't notice it.  It's a little bit sweet because of the lactose, a form of sugar.  
• Do you add caramel? We do have a little bit of flavor but mostly, you're tasting the caramel with butter rum flavor. Cooking butter and sugar together makes caramel, so it's real caramel--butter rum-flavored caramel.
• How do I know when it's cooked? It changes to a caramel color. It doesn't take long and it's dependable.
• What happens if I keep cooking it? It turns into caramel candy.
• When I start cooking it, it makes lots of bubbles. What's that? It's us doing our magic, neutralizing the acid.  Make sure that you have a big enough pan that it doesn't boil over.
• How much syrup does it make? Two cups.
• What do I add? Butter and water.

Dennis Weaver

This is your family's new favorite syrup--better than maple. The taste is incredible, and you can use it in so many ways--not just pancakes! 

Note: The longer you cook this, the darker and thicker it becomes.  If you cook it too long, it becomes really good caramel candy.

Ingredients: Sugar, dry buttermilk, corn syrup, baking soda, and natural and artificial flavors.

Shelf life: 24 months. Refrigerate any unused syrup and use it within two months.