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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