Buttermilk caramel recipe

Keep this one handy, as you’ll be using it over and over, especially during sweater weather. It goes good on anything you can thing (don’t limit yourself to just pancakes!) and it’s wayyy more laid-back than making actual caramel sauce since you don’t have to melt the sugar and such.

Just note, use a bigger pot than you think you’ll need for the surprise at the very end!

Recipe:

1.5 cups white sugar

3/4 cup buttermilk

1/2 cup butter

2 tbsp corn syrup

1 tsp baking soda

pinch salt

Set aside baking soda for the very end. Bring all of the remaining ingredients together in a large saucepan over medium heat. Stir while the butter melts and everything blends together. Once it begins to bubble, continue stirring and simmering for 2-3 minutes. Turn off the heat, add baking soda and stir. Sauce will foam and bubble but will go back down.

Store in a mason jar in the fridge for up to two weeks.