Homemade Syrup in less than 10 minutes you say?
YES I say!
This brown butter bourbon syrup is pretty much the easiest thing in the world but it. Is. Delicious. Do you ever have one of those ideas that just hits you, and then it’s all you can think about?
That’s how I was with this syrup.
I made a brown sugar simple syrup for a brunch I hosted last year. I had a stack of pancakes and a quiche ready to go, and then, and only then mind you, discovered I had no syrup in the house, and my honey was all crystallized and basically NOT in a drizzle on pancakes mood.
So I problem solved.
I made a brown sugar simple syrup with a little bit or orange flavoring to brighten it and saved the brunch day. Cue the applause! Or at least the practically licked clean plates.
But the syrup bugged me, because I knew it could have been even better. So I tinkered. This doesn’t always go well, my friends, but this time, this time I have to say I think I got a WIN.
It starts with a brown sugar simple syrup, and then gets a bit of bourbon added.
And then some butter. And then a bit more bourbon. I almost want to just have spoonfuls of it by itself, who needs pancakes? Except I don’t want to get diabetes. So I won’t do that. I’ll put this in the treat category, and have it for special weekend brunches.
But also probably on ice cream, because yum.
I can even think of a cocktail or two a drizzle of this might work smashingly well in. I love it when I make a thing, and then that thing works for other things :).
This past weekend we threw caution to the wind and served it on chocolate chip pancakes. I have no regrets. At least, I have no regrets until I try to button my pre-pregnancy jeans…
How about you? What are some kitchen saves you’ve made?
(And if you are in the mood for some kitchen hacks, check out my free download and my Pinterest board)
Brown Butter Bourbon Syrup
- 1 half cup butter
- 2 cups Brown Sugar
- 1 cup Water
- 1 Tablespoon, plus one teaspoon Bulleit Rye or Other Favorite Bourbon May use more or less to taste
- Combine two cups of brown sugar and one cup water in a small saucepan.
- Heat until just boiling, and then reduce heat to medium low and let simmer for five minutes. Stir continuously to keep the sugar from burning.
- About two minutes into the simmering, add a tablespoon of Bourbon.
- After the mixture has been simmering for five minutes, remove from heat. Add the half stick of butter and stir to combine. I add another teaspoon of Bourbon at this stage for a more complex flavor, but it's optional.
- Pour into a glass mason jar for cooling. I use a canning funnel for this part to avoid splashing and burning. If you don't have one, be careful, because the liquid is hot!
- Serve immediately. The leftover syrup can be kept refrigerated for up to 30 days. Take care when reheating, so as not to burn the butter. Reheat slowly, and str frequently to recombine the butter with the syrup.
I think you just convinced me to make pancakes tomorrow morning.
ha – Pancakes, like Paris, are never a bad idea I think! Thanks for commenting Jeff!