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.