Buttermilk Caramel Syrup

For 6 -8 servings, Buttermilk Caramel Syrup keeps the list centered on granulated sugar, buttermilk and salted butter. Set aside about 15 minutes.

• Yield 6 -8 servings
• Ready in 15 minutes

Ingredients

• 1 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup salted butter, cut into chunks
• 1 teaspoon baking soda
• 1-2 teaspoons vanilla extract

Instructions

1. In a 2- or 3-quart saucepan, add the sugar, buttermilk and butter (see note). This syrup will foam and expand, so don't use a smaller pan.
2. Over medium-low heat, stir until the butter is fully melted. Increase the heat to medium and bring to a boil.
3. Reduce the heat to medium-low and simmer for 5 minutes. You want the heat on the lowest setting that still maintains a simmer. The longer the syrup simmers the thicker and darker it will be. If it cooks too long or at too high of heat, it is more likely to crystallize as it cools (and be too thick to use as syrup).
4. Off the heat, add the vanilla and baking soda. The syrup will foam and expand. Mix until the ingredients are well-combined. Serve warm.
5. The leftover syrup can be refrigerated and warmed up before serving. Sometimes a layer of foam develops on the syrup. It doesn't affect the taste; however, you can stir to recombine the syrup or skim off the foam, if you prefer.

Give it a minute off the heat, then serve it while it is still hot.