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10 Minute Buttermilk Caramel Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 cups of sauce (approx.)


  • 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


  1. 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.)
  2. Bring ingredients to a boil, then reduce heat to low but keeping the heat high enough to maintain some bubbling.
  3. 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.
  4. Remove from heat and stir in vanilla.
  5. Use immediately or allow to cool slightly for a thicker sauce. Any residual foam should completely disappear after stirring.

Recipe Notes

*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.

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