Homemade Butter Syrup Recipe • Longbourn Farm (2024)

FAQs

How to make long lasting syrup? ›

Bring your sugar level (brix) up to at least 50. That means equal parts sugar and water by weight (not by volume). Add alcohol – 15% or so of alcohol helps work as a preservative environment; the higher the better.

Because it's fresh, your butter won't keep as long as commercial butter, so make it in small batches and keep it in the fridge for a few weeks or freeze it for up to 9 months. Also, as a by product of making your own butter, you will have real buttermilk, which you can save for using in baked goods.

In a medium saucepan, combine sugar, water, and butter. Heat the mixture over medium heat and cook for 15 minutes stirring occasionally. Remove from heat, add vanilla and salt and stir.

Citric Acid is the recommended acid for use with the Sodium Benzoate. However, most other approved food acids such as phosphoric, tartaric and Malic acids will suffice. Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup.

At their simplest — pun intended — syrups are humble mixtures of sugar and water. According to Camper English of Alcademics, the shelf life of simple syrup can be lengthened two ways: upping the ratio of sugar to water, or adding neutral spirit.

Salted butter can last longer than unsalted butter. Despite this, both types can still be spoiled when in unfavorable conditions. Spoiled or rancid butter may show signs of spoilage.

This is the most important step in making butter. Excessive churning after the butter has separated will make it greasy and hard to shape. Too little churning will cause the butter spoil quickly due the trapped buttermilk it still contains.

Both salted and unsalted butter are pure, natural and made with fresh cream. The main difference lies in the added salt, which helps salted butter last longer than unsalted by two months. It's also important to know that salted butter contains a bit more water than unsalted butter.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

Many bartenders and home co*cktail enthusiasts prefer to use rich simple syrup because of the rich syrup's thicker texture.

How much alcohol does it take to preserve syrup? ›

Preserving syrups

Add a neutral spirit, like vodka, to bring your syrup's alcohol-by-volume (abv) up to about 15% to create a syrup that will last at least a few months. This equates to 5 fluid ounces, or a little more than ½ cup of alcohol, for one quart of syrup.

Most homemade simple syrups are good for one to six months, depending on how much sugar is in them, explains Tales of the co*cktail: simple syrup made with a one-to-one ratio of sugar to water is usually good for about a month, while rich simple syrup, made with a two-to-one ratio of sugar to water, should be good for ...

Make a light syrup by dissolving 1 cup of sugar in 3 cups of hot water in a large saucepan or preserving pan. Bring to boil and then boil for a few minutes. This should be enough for several large jars. Note: you can adjust the sugar ratio to determine the strength of the syrup.

- Ensure the lid or cap of the container is tightly sealed after each use. - Avoid introducing water or any liquid into the container, as even a small amount can lead to bacterial growth. - Store the date syrup away from areas prone to condensation, such as near the stove or dishwasher.

Opened syrup should be stored in the refrigerator or freezer, and will last up to two years. If your container is unopened: It is okay to store unopened syrup containers in a pantry. It is best to find a cool, dry location to help your syrup last longer.