Ingredients
3/4 cups Buttermilk
1 cup Sugar
1/2 cups Brown Sugar
1/2 cups Butter, Cubed
2 Tablespoons Corn Syrup
1 teaspoon Fleur De Sel Salt
1 teaspoon Vanilla
Method
Sources
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Foundational understanding of the four elements of good cooking
Small enameled saucepan — warming sauces, melting butter, reheating
Stainless saucepan for sauces, reductions, emulsifications
Small copper sauce pan — brown butter, small reductions, caramel
Brazilian-made tri-ply — excellent heat control for sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Foundational understanding of the four elements of good cooking
Small enameled saucepan — warming sauces, melting butter, reheating
Stainless saucepan for sauces, reductions, emulsifications
Small copper sauce pan — brown butter, small reductions, caramel
Brazilian-made tri-ply — excellent heat control for sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a large pot (make sure it is large because while this cooks it bubbles), combine buttermilk, sugar, brown sugar, butter, corn syrup and salt. Bring to a boil and then reduce heat to low. Cook until nice a caramel-ly rich brown. About 10 minutes. Stir frequently with a wooden spoon. Remove from heat and stir in vanilla. Continue to stir to cool. Enjoy. (Store in fridge) Makes about 2 cups