Easy Caramel Sauce

Caramel sauce in a glass bowl surrounded by green apple slices on a white plate.

This easy caramel sauce is made from scratch in just 13 minutes with buttermilk and a warm hit of cinnamon. No candy thermometer needed, just a rich, smooth, pourable caramel perfect for drizzling over ice cream, apples, and cake.

Course Dessert

Cuisine American

Keyword Caramel Sauce

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 188kcal

Author Jason Decker

Ingredients

6 tablespoons buttermilk
1/2 cup granulated sugar
1/4 cup light brown sugar packed
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Instructions

Place all of the ingredients except for the vanilla into a medium sized sauce pot.
6 tablespoons buttermilk, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/2 teaspoon ground cinnamon, 4 tablespoons unsalted butter, 1 tablespoon light corn syrup, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt
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!
1 teaspoon vanilla extract

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, 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.

Nutrition