Buttermilk Caramel Sauce Recipes

BUTTERMILK CARAMEL SAUCE

Steps:

• Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).
• Cook over medium heat, stirring frequently, until the mixture begins to simmer.
• As soon as the mixture starts simmering, set the timer for 7 minutes.
• Continue cooking (it'll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.
• When the timer goes off, remove from heat and stir in the vanilla extract.
• Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)
• The sauce thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or microwave for a few seconds to thin it.

GRANDMA'S BUTTERMILK SYRUP

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

10 MINUTE BUTTERMILK CARAMEL SAUCE ROUND 2

Steps:

• Combine all ingredients EXCEPT vanilla in a pot large enough to handle some aggressive bubbling up. You don't want it overflowing out of the pan. (The size will depend upon how much sauce you are making. I use a pasta pot for the full recipe and a tall but smaller sauce pan if I halve the recipe.)
• Bring ingredients to a boil, then reduce heat to low but keeping the heat high enough to maintain some bubbling.
• Cook, stirring every so often for 7-9 minutes. Don't walk away from the pan or you might risk a pan of burnt sugar. The sauce will become foamy. You'll see streaks of deeper colors beneath the foam as you continue to cook. Each time you stir it, you'll see more and more of a lovely amber color. As you near the end of the 7-9 minutes, the foam will subside a bit and underneath will be a gorgeous caramel colored syrup.
• Remove from heat and stir in vanilla.
• Use immediately or allow to cool slightly for a thicker sauce. Any residual foam should completely disappear after stirring.

EASY BUTTERMILK SALTED CARAMEL SAUCE

Steps:

• In a large sauce pan add buttermilk, butter, sugar, and corn syrup. Heat on medium to medium-high heat. Stir frequently.
• Heat until sugar mixture turns an amber color.
• Once your preferred color has been reached add the baking soda. Stir vigorously. (Sauce will expand and become very bubbly). Stir for another minute or so to release some of the foam. Remove from heat and stir in vanilla and salt.
• Serve warm or pour in jar and refrigerate.

PEACH MELBA PIE WITH BUTTERMILK CARAMEL

Steps:

• For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
• Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
• Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
• For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
• To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.

SPICED APPLESAUCE CAKE WITH BUTTERMILK CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F. Spray an 8" or 9" square cake pan with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices.
• In a large bowl, beat the butter and sugar and vanilla together with an electric mixer until light and fluffy, about 3 minutes.
• Add eggs, one at a time and beat well after each addition. Then, beat in the applesauce.
• Add the flour mixture and beat on low speed until combined. Expect the mixture to look a bit curdled. This is normal.
• Spread the batter in the prepared pan and bake until golden brown and a wooden toothpick inserted in the center comes out with just a few moist crumbs, about 35-40 minutes. (If you're making the caramel sauce, you can start it once the cake is in the oven or even while its cooling. It will be done in plenty of time to top the cake.)
• Cool cake in pan 15 minutes. Loosen the edges with a knife and remove to a cooling rack to finish cooling.
• Top each serving with warm caramel sauce, if desired.

GERMAN PANCAKE WITH BUTTERMILK SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
• Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
• Bake in preheated oven for 20 minutes, or until golden.
• In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

BUTTERMILK CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.