Caramel Sauce

By carvalhohm

Ingredients

• 3/4 cup buttermilk
• 1 1/2 cups sugar
• 1 stick (1/2 cup) butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Details

Adapted from debtproofliving.com

Preparation

Step 1

Place all of the ingredients, except the vanilla, in a large saucepan over high heat (you need a lot of room in the pan because this sucker is going to expand while cooking, and you do not want it to spill over—which is why I use my stockpot). Keep stirring until it comes to a full rolling boil, then turn down to medium heat, and continue stirring for about 9 minutes, or until it turns a warm, rich, brown color, about the color of, uh ... caramel!



Remove from the stove and stir in vanilla. It will pop and spit, which is a little fun. Notice that the caramel is quite “foamy.” Not a problem. As it cools, simply give it a stir and all the bubbles causing the foam will dissipate.



Once cool, indulge in a taste. Wow, this is the best stuff ever, don’t you agree? If there’s any left after you’ve made certain that it really is the best caramel sauce on the planet, pour it into small jars or a plastic squeeze bottle.