Salted Caramel Sauce

Making homemade caramel sauce made with buttermilk is way simpler than it sounds. You can have a warm, glossy batch ready in 20 minutes or less, and this Buttermilk Salted Caramel Sauce is my go-to when I want that perfect sweet-with-a-little-salty magic. Drizzle it over an ice cream sundae, spoon it onto a French toast bake, or pour it on just about any dessert that needs a glow-up—it’s easy to make and instantly makes everything taste extra special.

Ingredients Needed:

• Buttermilk
• Butter
• Sugar
• Corn syrup
• Baking soda
• Vanilla
• Salt

How To Make Buttermilk Caramel Syrup:

This recipe is so easy you won’t even need a candy thermometer.  

1. Combine main ingredients.
   In a large saucepan, add the buttermilk, butter, sugar, and corn syrup.
2. Heat and stir (don’t wander off).
   Set the heat to medium to medium-high and stir fairly often. I’ve learned the hard way that caramel can act totally fine… right up until the sugar decides to glue itself to the bottom of the pan.
3. Watch for warning specks.
   Keep an eye out for tiny dark brown specks – that’s your sign the pan is too hot or you haven’t stirred enough. When I see those, I immediately stir more frequently (and sometimes nudge the heat down a notch).
4. Cook to dark amber.
   Continue heating until the mixture turns a dark amber color. This is where the flavor gets that deep, caramel-y richness.

5. Adjust thickness to your liking.
   • Want a thicker sauce? Cook it a little longer.
   • Want a thinner sauce? Pull it a little sooner.
     (I usually go slightly thicker because it clings better to ice cream and brownies.)
6. Add baking soda (expect drama).
   Once it hits your preferred amber color, add the baking soda. The mixture will expand and get super bubbly – totally normal, and also why I always use a larger pan than I think I need.
7. Stir to settle the foam.
   Stir for about 1 minute to help release some of the foam.
8. Finish it off.
   Remove from heat, then stir in the vanilla and salt.

Troubleshooting

My sauce burned on the bottom.

• Cause: Heat was too high or not enough stirring.
• Fix: Lower the heat slightly and stir more often next time.
• Tip: If you see dark specks, that’s your early warning sign—jump into “stir like you mean it” mode.

I see dark specks in the sauce.

• Cause: It’s getting too hot or sugar is scorching on the bottom.
• Fix: Immediately stir well and reduce heat a bit.
• If it tastes burnt: Unfortunately, burnt caramel flavor doesn’t really “unburn,” so it’s best to restart.

It got way too foamy after adding baking soda.

• Cause: That’s exactly what baking soda does—big bubbly reaction.
• Fix: Use a large saucepan and stir for a minute to calm it down.
• Tip: Don’t add the baking soda while the pan is overflowing hot at max heat—steady heat helps.

My caramel sauce is too thin.

• Cause: It didn’t cook long enough to reduce/thicken.
• Fix: Simmer a little longer next time to a deeper amber and thicker consistency.
• Quick save: You can gently reheat and cook a bit longer, but do it slowly and stir often.

My caramel sauce is too thick once it cools.

• Cause: It cooked a little long (caramel thickens as it cools).
• Fix: Warm it gently and stir in a small splash of buttermilk (or a splash of cream/milk if that’s what you have) until it loosens up.

It turned grainy or gritty.

• Cause: Sugar crystals formed on the sides of the pan and got stirred back in, or it was stirred too aggressively early on.
• Fix: Stir steadily (not wildly) and avoid scraping down the sides once it’s boiling.
• Tip: If you have a pastry brush, brushing the sides with a little water can help prevent crystals.

Storage:

Serve warm or put in a jar and refrigerate until you’re ready to use it. This sauce will keep in the fridge for up to 2 weeks.

Rachel Koller

Easy Buttermilk Salted Caramel Sauce

4.34 from 6 votes

Making your very own homemade caramel sauce is easier than you think and you can whip up a batch in no time. Add a little sweet and salty twist to your next sweet dish.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 3 cups

Calories: 145

Ingredients

  

1x2x3x?

• 1 cup butter
• 1 1/2 cups buttermilk
• 2 cups sugar
• 2 Tablespoons corn syrup
• 1/2 teaspoon baking soda
• 2 teaspoons vanilla
• 2 teaspoons salt

Method

 

1. In a large sauce pan add buttermilk, butter, sugar, and corn syrup. Heat on medium to medium-high heat. Stir frequently.
2. Heat until sugar mixture turns an amber color.
3. Once your preferred color has been reached add the baking soda. Stir vigorously. (Sauce will expand and become very bubbly). Stir for another minute or so to release some of the foam. Remove from heat and stir in vanilla and salt.
4. Serve warm or pour in jar and refrigerate.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 21mgSodium: 294mgSugar: 19g

Notes

Make sure you stir it fairly often so the sugar doesn’t burn to the bottom of the pan. If you see little specks of dark brown that’s a sign it’s too hot and you need to stir it more frequently. If you like your caramel sauce thicker you can cook it a bit longer and vice versa for a thinner sauce. Store in refrigerator for 1-2 weeks (ours never lasts that long). If caramel forms sugar crystals (becomes grainy) you may reheat to dissolve.

Tried this recipe?

Let us know how it was!

We love to have this sauce with breakfast or on ice cream.  It’s so great to be able to have it in the fridge when we are ready for it.  We just pull it out, warm it up and BOOM… salted caramel sauce!

What do you like to have caramel sauce on?

Originally Published: 11/18/2016 Updated: 02/10/2026