Buttermilk Caramel Sauce
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Dive into the delightful world of our buttermilk caramel sauce! It starts with a warm, nutty butterscotch essence that’s oh-so-familiar, only to surprise your taste buds with a tangy twist that keeps you coming back for more. Perfect for drizzling over desserts, pancakes, or even just enjoying by the spoonful!
Last year, our journey into the world of leftover buttermilk led us to a dessert sauce that redefined indulgence. I took my favorite classic caramel sauce and gave it a buttermilk makeover, and trust us, it’s pure magic!
Imagine the rich sweetness of caramel blended with nutty butterscotch notes, then topped off with a surprising tang that elevates every bite. This dreamy sauce is not just a topping; it’s an experience that will leave you craving more!
Perfect for drizzling over ice cream, pancakes, or even straight from the jar, this buttermilk caramel sauce is a must-try for anyone with a sweet tooth. Who knew leftover buttermilk could lead to such delicious discoveries?
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Buttermilk: You can use whole or low-fat for this recipe.
- Sugar: Whole granulated sugar works best.
- Butter: Used salted butter for a salted caramel taste.
- Corn syrup
- Baking soda: Helps the caramel turn a lovely brown color.
- Vanilla
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Add all the ingredients to a medium saucepan.
- Bring to a boil, then reduce the heat to low.
- Cook, stirring occasionally until the sauce turns a rich caramel brown color.
- Take it off the heat, then stir in the vanilla.
Tips For Success
- The caramel sauce will thicken as it cools. You can warm it in a microwave-safe container in the microwave in 30-second intervals. Stir well after each one.
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Buttermilk Caramel Sauce
Ingredients
- ½ cup buttermilk
- ¾ cups sugar
- ¼ cup salted butter
- 1 tablespoon corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Combine the buttermilk, sugar, butter, corn syrup, and baking soda in a deep, medium pot.
- Bring to a boil over medium-high heat, then reduce heat to low.
- Cook, stirring occasionally for 7-9 minutes. The sauce will become foamy then subside a bit and underneath will be a gorgeous caramel colored syrup.
- Remove from heat and stir in vanilla.
- Use immediately or allow to cool slightly for a thicker sauce.
Notes
- The caramel can be stored in an airtight container in the refrigerator for up to 2 weeks.
- The caramel sauce will thicken as it cools. You can warm it in a microwave-safe container in the microwave in 30-second intervals. Stir well after each one.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.