Buttermilk Caramel Sauce, can I get a YUM?! We make this recipe on a regular basis around our house and use it on everything! Pancakes, crepes, ice cream, waffles, bread pudding, cookie monsters… the list goes on!
I like to store our Buttermilk Caramel Sauce in these condiment squeeze bottles for easy storage and use.
Buttermilk Caramel Sauce
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. (Your pot will seem too big for the amount of ingredients. But trust me, you’ll be glad you did when it the caramel sauce doesn’t boil all over your clean stove top!)
Bring ingredients to a boil and reduce heat to low (you are ok, as long as it’s still bubbling). Cook, stirring very frequently, for 8-9 minutes.
When it’s done, it will take on a delicious golden-brown color. Remove from heat and add vanilla. Stir. There will be foam on top. (Tastes good, but if you don’t find it pretty, just skim it off. Otherwise, just give it a good stir.) Enjoy!
Good on pancakes, waffles, crepes and ice cream! We love it with these Pumpkin Waffles.