Delicious Caramel Syrup recipe that you’ll want to eat by the spoonful. It’s perfect for ice cream sundaes, apple slices, and coffee drinks.
Summer is the time of the year that we eat them most frozen treats, ice cream and frozen yogurt. Homemade ice cream toppings always make it even more delicious so today I’m sharing a fantastic caramel syrup recipe.
How To Make Caramel Syrup
Start by making a little buttermilk. Stir 3/4 tablespoon of vinegar into 3/4 cup of heavy cream and let it sit for about 5 minutes.
Can I use plain cream instead of buttermilk?
Yes, this recipe can be made with just the heavy cream instead of buttermilk but keep in mind that you will get a different flavor. To do so, skip adding the vinegar and just add the cream.
While waiting on the buttermilk, put the granulated sugar, brown sugar, butter, and corn syrup in a large pot over medium heat.
Once the 5 minutes are up, add the buttermilk.
The mixture foams up so make sure your pot is large enough.
Bring the caramel sauce to a boil over medium heat.
Then, reduce the temperature to low and cook on low for about 8 minutes stirring constantly. I like to use a flat bottom wooden spoon or paddle tool 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 the caramel syrup from the heat and stir in the vanilla.
How do I get rid of the foam on top of the caramel syrup?
There will be a thin layer of foam on the caramel syrup after cooking it. When you put the caramel in a mason jar, it will float to the top of the jar as well.
We choose to simply ignore the foam. It is a visual thing and doesn’t affect the taste of the caramel syrup. If you stir the caramel sauce, the foam will disappear into the caramel.
If you want to get rid of the thin layer of foam completely, you can skim it off of the top and discard it.
Allow the caramel syrup to cool a bit before transferring it to a mason jar. Leave the lid off and allow the caramel to cool completely before refrigerating.
Attach a label to the mason jar and store the caramel syrup in the fridge.
Want to use my free printable label?
You can download it here: Caramel Syrup Label
The caramel will thicken in the fridge. Warm it up in a microwave-safe container before serving.
How long does caramel syrup last?
You can store this caramel syrup in an airtight container in the fridge for up to one month. Or in the freezer for up to three months.
We served this caramel syrup along with peanut butter sauce and chocolate sauce for ice cream sundaes. I also added little containers of sundae toppings to the tray so everyone could choose their favorites.
Want more recipes for sauces and syrups? Try these next:
- Cinnamon Buttermilk Caramel Syrup: The cinnamon and nutmeg give this outstanding caramel recipe an added touch of fall.
- This easy Strawberry Sauce recipe can be made with fresh or frozen strawberries. Pour over pancakes, waffles, or ice cream.
- Blueberry Sauce is easy to make and so delicious on everything from ice cream to pancakes. You can use fresh or frozen blueberries.
- This Raspberry Sauce recipe is perfect for anything from pancakes to cheesecake. Raspberry syrup pairs well with anything chocolate!
- Combine the heavy cream and vinegar. Set aside for 5 minutes.
- While waiting, put the granulated sugar, brown sugar, butter, and light corn syrup in a large stockpot over medium heat. Stirring often.
- Once the milk and vinegar mixture is ready, add it and the baking soda to the pot. The mixture will foam up and that is why you need such a large pot.
- Bring the sauce to a boil over medium heat and then turn heat to low. Cook on low for 7-9 minutes, stirring constantly, until the caramel is golden.
- Remove from heat and stir in the vanilla.
- Allow the caramel syrup to cool. Transfer to an airtight container and store in the fridge.