Carolyn’s Syrup (Buttermilk Caramel Sauce)

Carolyn’s Syrup (Buttermilk Caramel Sauce)

1 stick (1/2 cup) butter (use a pinch of salt if you use unsalted butter)
1 cup white sugar
1/3 cup buttermilk
1 Tbsp. corn syrup (light or dark, or maple syrup can work in a pinch)
1/2 tsp. baking soda
1 tsp. vanilla extract


Melt the butter in a medium, heavy-bottomed pan (3-quarts is a good size.) Add the sugar and the remaining ingredients. Bring to a boil while whisking constantly and cook for 4 minutes. The sauce will be very thick and foamy, and will start to turn more golden in color.

Remove pan from heat and add vanilla extract. Whisk well–it will bubble up a little bit.

Serve warm over pancakes, waffles, ice cream, bread pudding, or eat with a spoon.

The sauce is best if eaten within a few days. Refrigerate any leftover sauce. It may turn a little grainy, just reheat it in the microwave for a few seconds and stir.

Makes about 2 cups

**If you don’t have buttermilk, you can substitute 1/3 cup water mixed with 3 Tbsp. buttermilk powder. I’ve never tried it with soured milk, and I don’t think I would recommend it.

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