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.