This easy Brown Butter Bourbon syrup is ready in less than ten minutes, keeps for up to 30 days, and is fabulous on everything from pancakes to ice cream. www.biscuitsandbooze.com
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Brown Butter Bourbon Syrup

This quick syrup can be made in ten minutes, keeps for up to 30 days, and is fabulous on everything from pancakes to ice cream.
Prep Time10 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 1 Mason Jar

Ingredients

  • 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

Instructions

  • 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.