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