Making your very own homemade caramel sauce is easier than you think and you can whip up a batch in no time. This easy Buttermilk Salted Caramel Sauce
is the perfect way to add a touch of sweet and hint of salty to your next ice cream sundae, french toast bake
or dessert escapade. It’s easy to make and will take your dish to the next level.
I’m so excited to share this recipe with you; it’s soooo good. Here’s what you’ll need plus salt. The full printable recipe is below.
This recipe is so easy you won’t even need a candy thermometer. In a large sauce pan add the buttermilk, butter, sugar, and corn syrup. Heat on medium to medium-high. 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. Heat until the sugar mixture turns a dark amber color. If you like your caramel sauce thicker, you can cook it a bit longer and vice versa for a thinner sauce. Once your preferred color has been reached, add the baking soda. This will cause the mixture to expand and become very bubbly. Stir for another minute or so to release some of the foam. Remove from heat and add the vanilla and salt.
Serve warm or put in a jar and refrigerate until you’re ready to use it.
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!
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
- In a large sauce pan add buttermilk, butter, sugar, and corn syrup. Heat on medium to medium-high heat. Stir frequently.
- Heat until sugar mixture turns an amber color.
- 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.
- Serve warm or pour in jar and refrigerate.
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.
What do you like to have caramel sauce on?