Ingredient and Equipment List
Buttermilk – I don’t recommend buttermilk substitutes in this recipe, and I haven’t tried it with powdered buttermilk. I like to use real buttermilk, though low or full fat is just fine. Butter – I use real, salted, butter. If you use unsalted butter, you’ll want to add a little extra salt to the sauce to balance out the flavor. Sugar – Use regular white granulated sugar. Corn Syrup – Corn syrup is an important ingredient because it prevents the sauce from crystallizing. Baking Soda – Baking soda is important because it reacts with the acidic ingredients and helps with the sauce’s texture. Vanilla – Vanilla adds flavor to the finished caramel sauce.
Instructions
