- 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.