*Be careful with the hot caramel sauce. Hot sugary candy burns can be awful. As you would with any hot liquid, make sure you don't pour a super hot sauce into a non heat proof container that might crack. I used a mason jar to be safe.
*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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