The Gunny Sack

Cinnamon Buttermilk Caramel

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There are so many apple recipes to love! How about Cinnamon Buttermilk Caramel Syrup for fall apples?

Caramel Apples In A Dish

When I was a kid, we had an apple tree in our backyard. It seemed to be both a blessing and a curse. My mom took care of the tree so that the apples would be useful and for the most part worm-free. The kids in the family had to collect and dispose of the rotting apples on the ground around the tree. The great thing about the tree was, of course, that we had apples every fall. We would collect all the good apples and we consumed them in various ways. We ate them plain, covered in caramel and in baked apple recipes like apple pie and apple crisp. I have a sweet memory of my grandma coming to our house to help my mom freeze apples. My mom had an apple peeler/corer/slicer. We spent an entire day peeling apples and preparing them for the freezer. I don’t remember what my mom added but I know that she did not turn the apples into apple pie filling. The apple dessert I remember my mom making most often that winter was Microwave Apple Crisp using the apples we had frozen that fall. But one of our favorite ways to eat apples was to slice them into bite sized pieces and drizzle them with warm caramel sauce.

Cinnamon Caramel Apple Recipes

Today I am sharing a recipe for Cinnamon Buttermilk Caramel Syrup. The cinnamon and nutmeg give this outstanding caramel recipe an added touch of fall. Besides being used on apples, the syrup can be drizzled on apple desserts like Apple Bars with Pecans . I’ve also used as an ice cream topping!  Check out that blog post to see more pictures of how the caramel looks while it is cooking.

Cinnamon Caramel Apple Recipes

Cinnamon Buttermilk Caramel Syrup

Adapted from Our Best Bites
5 from 1 vote
Print Pin Rate
Course: Dessert
Servings: 2 cups of syrup
Author: The Gunny Sack

Ingredients

Instructions

  • Add vinegar to half n half and let it sit for about 5 minutes. (The alternative is to use 3/4 cup of buttermilk.)
  • Put milk/vinegar mixture, brown sugar, granulated sugar, cinnamon, nutmeg, butter, corn syrup and baking soda in a large pot. The mixture foams up so make sure your pot is large enough.
  • Bring to a boil over medium heat and then turn down to low. Cook on low for about 8 minutes, stirring constantly.
  • I used a flat bottom wooden spoon to stir and scrape the bottom. As the caramel cooks, it turns into a lovely golden color. It will darken more when the vanilla is added.
  • Remove from heat and add the vanilla.
  • Mix well. The syrup will thicken as it cools.
Cinnamon Caramel Recipe

Comments

  2. Marsha says

    Can’t wait to try the 3 apple related recipes I found on Facebook from one of my friends. Thanks for sharing.
    Would be curious about the canning info also.
    Thanks, Marsha

    Reply

    • Sheree Hyde says

      Please don’t try to can this yummy stuff. Because of the half and half it is unsafe to can. Look in the Ball Book for something close that is safe. Sheree

      Reply

  6. Cathy@LemonTreeDwelling says

    YUMMY!! We had apple trees growing up too….but it seemed like ALL the apples were rotten! We would still collect them and my mom would cut around all the bad spots to make apple sauce…..lots of work, but so good!

    Reply

    • Tonia says

      I think that is why my mom took care of the tree. She had to spray for bugs, prune the tree, water it, etc. I don’t think she ever tried making apple sauce though. Thanks Cathy!

      Reply

  9. Toodie says

    I would never have thought of the cinnamon and nutmeg with caramel, but that sounds so different and heavenly! I want to try this over the weekend! Thank you for this post!

    Reply

  11. Lindsay @ Life, Love and Sugar says

    What a great idea – I love the addition of cinnamon and nutmeg to the caramel! I will definitely be trying this. Pinned!

    Reply

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