I’m about to show you how to make a delicious, buttery, rich caramel sauce in 10 minutes…okay, maybe 12 or 13, give or take a couple of minutes.
10 Minute Buttermilk Caramel Sauce. This is not quite traditional candy making caramel sauce. It breaks some rules, like not stirring the mixture and not throwing everything into a pan at once. I’ve been meaning to test out some traditional recipes, and that will definitely happen, but this sauce is so good and so easy to make, I haven’t been highly motivated to try another recipe. But I will. And when I do, I will share it with you.
Until then, this is my go to whenever I need caramel sauce. It’s really quite amazing considering how easy it is to make. Its taste resembles none of those jars you might buy at the store. In fact, once you make this sauce, you will never want to buy it again. This is a sauce that you might be tempted to just eat with a spoon. It’s that good. Really. I’ve had people finish their dessert then pour more caramel onto their now empty plate to get just one more spoonful.
When might you need to make caramel sauce in a jiffy? On Sunday mornings when you make pancakes and you’ve run out of syrup. When you want to dress up some ice cream for dessert one night. Or, perhaps when you’ve cut up an apple and decide that dipping it into caramel sauce would be so much better. And most definitely, you will want to make this sauce tomorrow, because this sauce takes tomorrow’s recipe over the top!
10 Minute Buttermilk Caramel Sauce
- ¾ cup buttermilk
- 1 ½ cups sugar
- ½ cup 1 stick salted butter (use only real butter, no substitutions)
- 2 Tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Combine all ingredients EXCEPT vanilla in a pot large enough to handle some aggressive bubbling up. You don't want it overflowing out of the pan. (The size will depend upon how much sauce you are making. I use a pasta pot for the full recipe and a tall but smaller sauce pan if I halve the recipe.)
Bring ingredients to a boil, then reduce heat to low but keeping the heat high enough to maintain some bubbling.
Cook, stirring every so often for 7-9 minutes. Don’t walk away from the pan or you might risk a pan of burnt sugar. The sauce will become foamy. You’ll see streaks of deeper colors beneath the foam as you continue to cook. Each time you stir it, you’ll see more and more of a lovely amber color. As you near the end of the 7-9 minutes, the foam will subside a bit and underneath will be a gorgeous caramel colored syrup.
Remove from heat and stir in vanilla.
Use immediately or allow to cool slightly for a thicker sauce. Any residual foam should completely disappear after stirring.
*If you want to halve the recipe, use ¼ cup plus 2 Tablespoons buttermilk, ¾ cup sugar, ½ stick of butter, 1 Tablespoon corn syrup, ½ teaspoon of baking soda and ½ teaspoon of vanilla
*To store: Allow to cool completely. Store in an airtight container in the refrigerator.
*It will thicken considerably as it cools.. It may get grainy after storing;
*I just add a splash of buttermilk (or regular milk), stir it up and reheat in the microwave until the sugar crystals melt again.
Recipe from Our Best Bites