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Buttermilk-Bourbon Caramel Sauce

Buttermilk Bourbon Caramel Sauce - bourbon optional! SO much better than store bought!
Course Dessert
Cuisine American
Keyword bourbon caramel sauce, caramel sauce
Prep Time 5 minutes
Cook Time 20 minutes
Servings 32
Calories 58kcal
Author Trish - Mom On Timeout


  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • 1 tbsp light corn syrup
  • 1/2 cup heavy cream
  • 1/4 cup buttermilk
  • 1 tbsp butter room temperature
  • 2 tbsp bourbon OR 1 Tbls vanilla extract


  • Combine sugar, water, and corn syrup in heavy-bottomed saucepan.
  • Bring mixture to a bowl over medium heat. Cook, without stirring for 15-20 minutes or until a patch of golden colored sugar develops. (Golden - not golden brown.)
  • Swirl the sugar mixture around the pan until the entire mixture turns an even, golden color.
  • Turn off the heat and slowly stir in heavy cream and buttermilk being careful as the mixture will bubble slightly.
  • Stir in butter until fully combined.
  • Stir in bourbon or vanilla extract.
  • Let cool to room temperature and then transfer to an airtight container. Store in the refrigerator for up to a week.
  • If any clumps or crystals form, just heat the sauce again over low heat.


Calories: 58kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 7mg | Potassium: 5mg | Sugar: 10g | Vitamin A: 70IU | Calcium: 5mg