Butter and Milk Syrup

    Butter and Milk Syrup

    Recipe Picture:Butter and Milk Syrup
    1

    Butter and Milk Syrup

    (8)
    10min


    6 people made this

    This is a little trick to keep up your sleeve to make good cakes great. Simply pour the syrup over the cake and let rest before eating, works particularly well on fruit cakes.

    Ingredients
    Serves: 12 

    • 185g butter or margarine
    • 1/2 cup (125g) white sugar
    • 1/2 cup (125ml) evaporated milk
    • 1 teaspoon vanilla essence

    Directions
    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a saucepan combine the butter, evaporated milk, white sugar and the vanilla essence.
    2. Bring to a boil over medium high heat and continue to cook for 5 minutes.
    3. Pour over your choice of cake while syrup is still warm.
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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (6)

    by
    10

    I found this syrup GREAT!!it tastes jus as good on plain ol' butter cake..I poured it over the cake,when still warm and sprinkled chopped up pieces of almonds over that...The result was delicious..Some might find it a lil too sweet to their liking,but overall my family loved it..thank you so much for this!!  -  15 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    3

    I made this to go with some banana pancakes. I knew the pancakes would have really strong flavor all by themselves, so I didn't want a really flavorful syrup, but this was basically just sugar. I think next time I will try adding some nutmeg or something...  -  02 Apr 2012  (Review from Allrecipes USA and Canada)

    by
    3

    I decided to try this recipe for an Allrecipes faceless recipes challenge (recipes without photos). It has a good flavor. It kind of looks like melted butter, but has a taste like a not overly sweet butterscotch. I made 1/2 recipe, because I didn't need a full cup of syrup. I also lowered the sat. fat a bit, and it didn't seem to affect the recipe. For half the recipe I used 2 Tblsp. of butter and the rest a light margarine and used 1% milk instead of evaporated to avoid wasting a full can for the small amount. I have found that syrups tend to turn to a caramel on med-high, so I cooked it on medium or 5 on my stove. According to the introduction, it is meant for cakes, but it was fine warm on pancake puffs (ebelskivers).  -  19 Feb 2012  (Review from Allrecipes USA and Canada)

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