Cinnamon Buttermilk Caramel Sauce, the perfect topping for ice cream, cakes, apples or just eaten by the spoonful!
You guys, as if caramel sauce alone could not get any better, this beautiful cinnamon buttermilk caramel sauce walked into my kitchen! Well it didn’t walk, but you know, I made it and… wow!
This caramel sauce can really enhance pretty much any dessert. It is that good! It just scream fall and is so warm and inviting. I can’t get enough!!
Oh, and it’s super easy too, this is the kind of caramel you can’t mess up. Just follow the directions exacty and bam!
Boom, done! Recipe is adapted from The Gunny Sack.
Ahhh, Fall, the most glorious time of the yeat! IMO.
This epic cake is coming soon, just you wait and see that baby!
Cinnamon Buttermilk Caramel Sauce
- 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
- 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!