This Cinnamon Buttermilk Caramel Sauce Recipe is the perfect topping for ice cream, cakes, apples or just eaten by the spoonful! Look no further than this sauce for a delicious topping to every dessert!
This Cinnamon Buttermilk Caramel Sauce Recipe is the perfect topping for ice cream, cakes, apples or just eaten by the spoonful! Look no further than this sauce for a delicious topping to every dessert!
I’m pretty serious when it comes to my Caramel Sauce Recipe, I worked for a long time to get that right flavor that I absolutely loved.
With the cinnamon and buttermilk in this it gives a nice, rice and flavorful sauce with a hint of spice that you will be wanting to put on everything you can.
Or like me, make a batch and just sit down and eat it with a spoon. No shame at all, it’s just that good. It is one of our favorite multi use sauces for all our baked goods.
This sauce is fairly simple, you really just add it all to one pan, boil and simmer and wait for the magic to happen. So it’s not as complicated as some Caramel Sauce Recipes out there.
We really wouldn’t change anything about it because to us it is perfect and once you try it I hope you will be thinking the same as us!
Some of our other favorite caramel flavored recipes we have on our site include: Caramel Banana Sweet Cream Rolls, Caramel Apple Cheesecake Filled Butter Cake and Caramel Apple Cheesecake Bars.
WHY THIS RECIPE WORKS:
- Everything besides the vanilla is added to the pan right away, making is easier to bring together with out trouble.
- You can double this to have more on hand.
- It is a super versatile recipe that you can use for cakes, ice cream, drizzles and more.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Buttermilk
Granulated sugar
Light brown sugar
Ground cinnamon
Unsalted butter
Corn syrup
Baking soda
Kosher salt
Vanilla
HOW TO MAKE THIS CINNAMON BUTTERMILK CARAMEL SAUCE RECIPE:
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Place all of the ingredients except for the vanilla into a medium sized sauce pot.
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Bring to a boil over medium high heat, reduce to low.
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Simmer on low for 8 minutes.
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Take off the heat, add in the vanilla, let cool slightly, serve and enjoy!
DO I NEED A CANDY THERMOMETER?
For this particular recipe you do not since it is not made like normal caramel sauces where water is being added and we add it all at one time.
This really doesn’t have the risk of crystalizing like others would, you can certainly use one if you’d like but this recipe is pretty straight forward where you wouldn’t have to.
DO I NEED TO USE CINNAMON?
No, if you are not a fan of cinnamon you can absolutely leave it out! It will taste more like a regular Caramel Sauce Recipe if that is what you are going for.
We love the addition of cinnamon to this recipe as it makes it a little different and really brings out the flavor and enhances it.
DO I HAVE TO USE BUTTERMILK?
I highly recommend using buttermilk for this recipe, it will give you the consistency and flavor that we are going for.
If you do not have buttermilk on hand you can make your own at home for every cup of buttermilk in the recipe you can add 1 Tbs of white vinegar or lemon juice.
Stir and let it sit for about 5-10 minutes until thickened, then stir again to smooth out and combine everything. You can adjust per recipe.
HOW TO STORE:
If you aren’t using this Caramel Sauce Recipe right away then I do recommend refrigerating it. You can keep it in the refrigerator in an airtight container for a month!
This can also be frozen, to do this let cool then store it in an airtight container (but not glass because it might expand and break the glass) and freeze for a month. Let defrost in the refrigerator.
To reheat, place the caramel sauce in a medium-sized pot on the stove. Turn the heat to medium, stirring frequently, and in a few minutes, you will have warm gooey caramel again!
TIPS AND TRICKS:
- This sauce stores well in the refrigerator so you can make a double batch if you’d like.
- This is a great gift giving recipe for holidays, birthdays or just because.
- You can freeze this Caramel Sauce Recipe, see my tips above.
- If you are not a fan of cinnamon, you can leave it out.
- You can use this on so many different things such as fillings, over ice cream, drizzled over cake slices, etc.
If you like this recipe you might also like:
If you’ve tried this CINNAMON BUTTERMILK CARAMEL SAUCE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Cinnamon Buttermilk Caramel Sauce Recipe
Ingredients
- 6 Tablespoons buttermilk
- 1/2 Cup granulated sugar
- 1/4 Cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 stick 4 Tablespoons unsalted butter
- 1 Tablespoons corn syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
Instructions
- Place all of the ingredients except for the vanilla into a medium sized sauce pot.
- Bring to a boil over medium high heat, reduce to low.
- Simmer on low for 8 minutes.
- Take off the heat, add in the vanilla, let cool slightly, serve and enjoy!
Video
Notes
- The recipe is adapted from The Gunny Sack.
- This sauce stores well in the refrigerator so you can make a double batch if you'd like.
- This is a great gift giving recipe for holidays, birthdays or just because.
- You can freeze this Caramel Sauce Recipe, see my tips above.
- If you are not a fan of cinnamon, you can leave it out.
- You can use this on so many different things such as fillings, over ice cream, drizzled over cake slices, etc.
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