Well, it’s official. I am, 100%, without a doubt, absolutely NOT allowed to make anything like this again until mid-June, AFTER our wedding. I’m trying to lose weight, not tempt myself into gaining 5 pounds in one sitting.
Because this stuff? This Buttermilk Caramel Sauce? This is tasty stuff. It’s also known as Buttermilk Syrup, but really it’s a caramel sauce in my book. Folks do serve it over pancakes and french toast for breakfast, but I think it’s going to remain a dessert-only ice cream sauce for me.

It’s rich, sweet, buttery, and has the teeniest hint of tanginess… and served warm over a couple scoops of homemade vanilla ice cream? I need some plain celery and four hours on the elliptical machine, stat.

But you – I’m sure you have more self control than I do. So go ahead, make this for your friends, your family, yourself. And enjoy.

I’ll just be here on the elliptical gnawing on a stalk of celery.

(My guy awards this recipe TWO Grunts Up. “It was tasty, and I wanted more!”)

5 from 3 votes

Buttermilk Caramel Sauce

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Kare
Yield: 2 cups
Rich. Sweet. Buttery. Buttermilk Caramel Sauce is a caramel sauce recipe like no other. I prefer it as an ice cream topping, but many call this stuff "buttermilk syrup" and have it over waffles and pancakes for breakfast. Caramel for breakfast?! I'm totally in.


  • 1 1/2 cups white sugar
  • 3/4 cup buttermilk
  • 1/2 cup unsalted butter
  • 2 tablespoons dark corn syrup
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 teaspoons vanilla


  • Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).
  • Cook over medium heat, stirring frequently, until the mixture begins to simmer.
  • As soon as the mixture starts simmering, set the timer for 7 minutes.
  • Continue cooking (it'll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.
  • When the timer goes off, remove from heat and stir in the vanilla extract.
  • Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)
  • The sauce thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or microwave for a few seconds to thin it.
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