Earlier this year, we began to make all of our own homemade syrups for pancakes, waffles and french toast. Homemade syrups taste so much better and need to be stored in the fridge because there’s no emulsifiers, preservatives or other chemical compounds to keep the syrup shelf stable.
This cream cheese syrup is super delicious on pumpkin pancakes or fluffy waffles! It tastes just like a cheesecake topping and goes so well with pumpkin butter, cooked fruit or jam. It’s one of our favorites!
Let’s get to it!
Combine butter, sugar, vanilla and buttermilk in a saucepan.
Break up the butter so it melts faster. Stir constantly so the sugar does not burn.
Once the butter has melted, bring to a boil.
Boil for 1 minute.
Add cream cheese.
Whisk until cream cheese has melted and mixture is smooth.
Stir well.
Next is the baking soda.
I no longer do this step. Once the cream cheese has been mixed into the syrup and has cooked for 2 minutes, I remove it from the heat and let it cool before serving. It’s so much better. It’s a lot thinner, but we prefer it this way.
If you’d like to do this step, sprinkle the baking soda in and stir well. It’s so fluffy! It also gives you a lot more syrup! Be sure to stir a bunch, otherwise the syrup will taste salty from the baking soda, and it can be rather off putting. Refrigerate and serve the next day — it tastes much better after it has sat for a while.
Cream Cheese Syrup
2 cups sugar
1 cup butter
1 cup buttermilk
1 tsp vanilla
1 – 8oz pkg cream cheese
1 tsp baking soda — optional
Combine butter, sugar, vanilla and buttermilk. Bring to a boil. Boil 1 minute. Add cream cheese and stir until melted. Whisk. Cook 2 minutes. You can serve it at this point once cooled. It’ll thicken as it cools.
Otherwise, sprinkle in baking soda. Syrup will double in size. Stir well. Let cool completely before serving.
enjoy from Our City Homestead to yours