Making caramel is a tricky business, you need a candy thermometer and you have to worry about directions like “Don’t stir— just swirl the pan” and “it will bubble up violently” (like I said… tricky). So when I came across a recipe for caramel sauce that didn’t seem tricky at all, I was pretty skeptical and pleasantly surprised at how well it turned out. Not only can you stir it to your heart’s content and don’t need a candy thermometer, but also it’s ridiculously good. Plus my addition of Fleur de Sel (French sea salt) makes it even better.
This sauce is perfect for ice cream and apple dipping, but the possibilities are endless. You could drizzle it on the apple dumplings I made last week, use it instead of maple syrup on pancakes and waffles, or just eat it straight off the spoon (my personal favorite).
Fleur de Sel Caramel Sauce
Adapted from Our Best Bites
3/4 cup buttermilk
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter
2 tablespoons light corn syrup
1 teaspoon baking soda
1 teaspoon Fleur de Sel (I use this one)
1 teaspoon vanilla
Place the buttermilk, sugar, butter, corn syrup, baking soda, and Fleur de Sel in a large pot—the caramel bubbles up while cooking so you’ll want a pot with at least a 4-quart capacity to avoid it from bubbling over. Over medium-high heat, bring the mixture to a boil, stirring as needed to incorporate all the ingredients and to melt the butter. Once boiling, turn the heat down to low (the mixture should continue to bubble) and cook, stirring frequently, for 8 to 9 minutes, until the mixture is golden brown in color (don’t worry if it’s still foamy).
Then take the pot off the heat and add the vanilla. Stir vigorously to mix in the vanilla and to diminish any foam. Serve warm over ice cream, pancakes, waffles, or whatever you feel like!
Once cooled, store in an airtight container in the fridge. You can reheat it for a few seconds in the microwave or serve it cold straight from the fridge as a dip for fruit (apples are my favorite).
Makes about 2 cups.
