Wednesday, September 6, 2017

Buttermilk Caramel Sauce

I made this right before we left on our long summer vacation.  We ate it all in one sitting- lol.  It was SO good!  I didn't realize one could make caramel sauce from buttermilk, but it worked.  Mine had some little weird bits as you can see in the pic, but it did not affect the taste at all.  I can't wait to make this again.  I'm so glad for The Kitchn- where I'm getting so many good recipes these days. The recipe calls for unsalted butter- but I used salted, to add that extra flavor.  I also added extra sea salt at the end, to make a more salted caramel.
Buttermilk Caramel Sauce
adapted from The Kitchn

4 tablespoons butter
1 cup granulated sugar
1 cup buttermilk, divided
1 tablespoon light corn syrup
Large Pinch salt
1 teaspoon vanilla extract

1.  Melt the butter in a deep, medium saucepan over medium-high heat until bubbling. Add the sugar and whisk until combined. Whisk in 2/3 cup of the buttermilk, corn syrup, and salt, stirring until dissolved. Bring to a boil. Cook, stirring occasionally, until the mixture is deep amber in color, about 10 minutes

2.  Remove from the heat, and pour in the remaining 1/3 cup buttermilk and vanilla. The mixture will bubble up and release a lot of steam. Use a long-handled whisk to whisk vigorously until the bubbling subsides and the mixture is smooth.

3.  Return the pan to medium-high heat and simmer until the sauce thickens slightly, 3 to 5 minutes more. Carefully taste and add more salt if desired.  The sauce will also thicken as it cools, so stop cooking when the sauce is still a bit thin for your liking. Let cool for about 5 minutes, then serve warm. 
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