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You are here: Home / Recipes / Easy Buttermilk Salted Caramel Sauce

November 18, 2016

Easy Buttermilk Salted Caramel Sauce

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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. easy-buttermilk-salted-caramel-sauce | KitchenCents.com 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. ingredients | KitchenCents.com 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. cook-until-an-amber-color | KitchenCents.com Serve warm or put in a jar and refrigerate until you’re ready to use it. buttermilk-salted-caramel-sauce | KitchenCents.com 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! french-toast-with-buttermilk-salted-caramel-sauce | KitchenCents.com  
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Easy Buttermilk Salted Caramel Sauce

Easy Buttermilk Salted Caramel Sauce

Yield: 3 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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.

Ingredients

  • 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

Instructions

  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.

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.

© Rachel
What do you like to have caramel sauce on? buttermilk-salted-caramel-sauce | KitchenCents.com easy-buttermilk-salted-caramel-sauce | KitchenCents.com

Filed Under: Breakfast, Desserts, Recipes, Sauces Tagged With: Caramel, Sweets

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Comments

  1. Rachel says

    January 4, 2021 at 2:34 pm

    You can try adding a little water (about 1/4 cup or so) into the mixture. Whisk it very well then bring the sauce back up to temperature. Make sure you stick with a consistent heat source. Any rapid increase or decrease in temperature can affect the mixture. I haven’t had a problem with this recipe but I have done this with my caramel recipe.

  2. Mark Andal says

    December 30, 2020 at 7:51 pm

    Is there a fix?

  3. Rachel says

    December 30, 2020 at 1:54 pm

    The sauce “split” or “broke.” This typically happens when the caramel sauce has an abrupt temperature change in a short amount of time. It gets too hot or too cold too quickly. That was a lot of “toos,” sorry. I hope this helps. This can happen when making butter, sugar candies such as caramels and toffees.

  4. Mark Andal says

    December 30, 2020 at 11:10 am

    I stirred and stirred and after twenty minutes I got the color I wanted a deep Amber I did the baking soda and then the salt and vanilla. But at the end I get this glip with a pool of oil on top. I’m guessing it’s the butter oils. It doesn’t make a sauce what did I do wrong?

  5. Becky Kendall says

    January 31, 2017 at 1:56 pm

    5 stars
    When my married kids come home to visit, they ask for this sauce on pancakes. It’s amazing!

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Rachel is a mom to four cheeky girls, wife to a smarty pants computer geek, and lover of all things chocolate and cheesecake! Read more…

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