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 1/2cupswhite sugar
2tablespoonsdark corn syrup
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.