Ingredients
- 1/2 cup butter salted
- 3/4 cup buttermilk
- 1 cups brown sugar
- 1 Tablespoons corn syrup
- 1/4 teaspoon salt
- 1 cup walnut can be chopped into smaller pieces if desired
- 1/8 teaspoon baking soda
- 1 teaspoon vanilla
Method
- In a large sauce pan (4 quart or larger) add buttermilk, butter, brown sugar, and corn syrup. Heat on medium to medium-high heat. Stir frequently.
- Heat until sugar mixture reaches 220°F to 230°F or about 10-15 minutes. Add walnuts. Cook an additional 1-3 minutes (if you want a thicker sauce heat more, for a thinner sauce cook less).
- Remove from heat then add baking soda, vanilla and salt. Stir vigorously. (Sauce will expand and become very bubbly). Stir for another minute or so to release some of the foam..
- Serve warm.
- Refrigerate leftovers.
Nutrition
Notes
- Make sure to stir the heating mixture fairly often so the sugar or walnuts don't scorch on 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 and/or turn down the heat.
- If you like your caramel sauce thicker you can cook it a bit longer and vice versa for a thinner sauce.
- If sauce is too thick (overheated) you can add a 1 tablespoon cream at a time until desired thickness is reached)
- Store in refrigerator for 1-2 weeks (ours never lasts that long).
- If caramel forms sugar crystals (becomes grainy) you may reheat in the microwave to dissolve. Start with 30 seconds, then stir and heat additional 10-15 seconds until dissolved.
- If using unsalted butter increase salt to 1/2 teaspoon
- 220°F will provide a sauce that is thin and pourable at room temperature
- 225° will offer a thicker sauce but still pourable at room temperature
- 230° will be very thick and not pourable at room temperature. Must be heated to be pourable