Buttermilk Caramel Sauce

Well, it's official. I am, 100%, without a doubt, absolutely NOT allowed to make anything like this again until mid-June, AFTER our wedding. I'm trying to lose weight, not tempt myself into gaining 5 pounds in one sitting.

Because this stuff? This Buttermilk Caramel Sauce? This is tasty stuff. It's also known as Buttermilk Syrup, but really it's a caramel sauce in my book. Folks do serve it over pancakes and french toast for breakfast, but I think it's going to remain a dessert-only ice cream sauce for me.

It's rich, sweet, buttery, and has the teeniest hint of tanginess... and served warm over a couple scoops of homemade vanilla ice cream? I need some plain celery and four hours on the elliptical machine, stat.

But you - I'm sure you have more self control than I do. So go ahead, make this for your friends, your family, yourself. And enjoy.

I'll just be here on the elliptical gnawing on a stalk of celery.

(My guy awards this recipe TWO Grunts Up. "It was tasty, and I wanted more!")

Buttermilk Caramel Sauce

Adapted (barely) from this recipe for Buttermilk Syrup on Allrecipes.com

Yields two glorious, sinful cups

Ingredients:

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup unsalted butter
• 2 tablespoons dark corn syrup
• 1 teaspoon baking soda
• Pinch of salt
• 2 teaspoons vanilla

Directions:

1. Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (it will foam up, so don't use a small one!)
   
   
   
2. Cook over medium heat, stirring frequently, until the mixture begins to simmer.
   
   
3. As soon as the mixture starts simmering, set the timer for 7 minutes.
4. Continue cooking (it'll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.
   
   
5. When the timer goes off, remove from heat and stir in the vanilla extract.
   
   
6. Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)
7. This stuff thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or nuke for a few seconds, it should thin right back out.