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!”)
Buttermilk Caramel Sauce
- 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.
That is a sin.
Oh my. I need some buttermilk. And ice cream.
Why on earth did you buy that ice cream machine? Now I want one! Ice Cream with your sauce. Sounds like another 3 mile walk. Soon as my nap is over and it quits raining.
Yum. This sauce looks divine. I’ve seen something similar somewhere else and have been meaning to make this. Great photos.
looks Amazing!! how long does it keep??
I just made this. And I am never, ever reading this blog again. I am ruined.
(I gave my ten-year-old son a taste and he said. “MM. It’s good.” A second later, “Mm. It’s GOOD.” A couple seconds later, “Mm! It’s REALLY good!”)
So good! I made this earlier in the week to go with waffles, and then again as a dipping sauce for apples. Can’t wait to try it with ice cream. Thanks!
Not long in this house! 😉 We don’t keep it around long enough for it to go bad, but I think it’s safe to say it would last at least 4 days in the fridge.
Adrienne, so glad you like it! I’m trying *so hard* not to make it again. 🙂
Mama JJ, your son sounds too cute. 🙂 Glad he enjoyed it!
omgosh, this sounds to die for! Each year I make a homemade hot fudge sauce with chocolate I’ve brought back from Spain (ostensibly to make their hot chocolate–basically melted choc with a dab of milk, serve in espresso cups.) This caramel sauce will be a perfect accompaniment: small basket with decorative straw/whatever, a small jar of each with warning to refrig or freeze, and a nice holiday cellophane wrapping. Thanks!
I made this tonight and it was delicious! I didn’t have corn syrup so I used one tsp of Molasses and one tsp of honey instead. It was so good. I am glad I found this. Thanks!
BUT! Word to the wise
Large sauce pan means large.
Not “oh it’s only 3/4c buttermilk medium is fine”. Large. Trust me
Can I use Xylitol in place of sugar?
Will the sauce freeze?
I haven’t tried xylitol nor have I tried freezing. Sorry! I have a hunch neither would really work – freezing seems like it would break the sauce. But if you try either please report back!
WOW, so delicious and easy. I love this in my coffee and in Italian Soda’s. THANK YOU!
just want you to know I am so addicted to this sauce. best I’ve found. thanks. 🤩