Thick Caramel Buttermilk Drizzle

This rich, buttery caramel drizzle is a thicker twist on classic buttermilk syrup. Perfect for topping ice cream, cakes, pancakes, or waffles, it cools into a velvety sauce that pours smoothly yet holds its shape.

Yields: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Special Equipment: Sauce pan

Ingredients

• 1 ½ cups buttermilk

• 1 cup granulated sugar

• 1 cup brown sugar

• ½ cup butter

• ½ teaspoon baking soda (reduced for less foaming)

• 1 teaspoon vanilla extract

Directions

1. Combine Base Ingredients: In a 2-quart saucepan, combine buttermilk, granulated sugar, brown sugar, and butter.

2. Boil & Simmer: Bring to a boil over medium heat, stirring often. Lower heat slightly and simmer for 4–6 minutes, whisking often, until the mixture thickens and deepens in color.

3. Add Baking Soda: Remove from heat and carefully whisk in the baking soda. The mixture will foam, but less than usual with the reduced amount. Stir in vanilla extract.

4. Cool & Thicken: Let the sauce cool for 10–15 minutes. It will thicken further into a rich drizzle consistency as it cools.

Pro Tips for Drizzle-Style:

• Extra Thick: Simmer a few minutes longer before adding baking soda if you want a thicker caramel.

• Silky Finish: Strain through a fine mesh sieve after cooking to remove any crystallized sugar bits.

• Storage: Keep in a glass jar in the refrigerator for up to 2 weeks. Warm slightly before drizzling.