Buttermilk Caramel

Buttermilk Caramel


DifficultyIntermediate

You have to try this buttermilk caramel recipe – it’s a game changer!

I have Bedros Kabranian to thank for this genius invention. I visited Bedros’ beautiful bakery Socker Sucker in Stockholm in 2023 and he showed me the secret to his amazing caramel sauce – buttermilk! As soon as I got home I tried to recreate it and I think this is pretty close.

Buttermilk caramel is a great alternative to regular caramel. It creates a tangy flavour that balances the sweetness. This recipe makes a really fluid caramel buttermilk syrup that stays nice and soft at room temperature. It’s the addition of glucose that stops it from crystallising. If you don’t have buttermilk, sour cream is a great alternative.

Try this buttermilk caramel syrup drizzled on top of ice cream, or poured over french toast or pancakes – it’s a great alternative to maple syrup!

Follow my video and step-by-step recipe to make this delicious homemade buttermilk caramel sauce.

Once you’ve mastered this, try it sandwiched between two pieces of shortbread in my caramel shortbread biscuits recipe.


 


 

Ingredients


 45 g Whole Milk
 130 g Double / Heavy Cream
 45 g Buttermilk
 40 g Glucose (1)
 90 g Glucose (2)
 80 g Sugar
 60 g Unsalted Butter
 Pinch of Salt
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Method


1

In a saucepan, beat the milk, cream, buttermilk and glucose (1) over medium heat until warm/hot. Do not boil or simmer.

2

Meanwhile, in a separate saucepan heat the sugar and glucose (2), stirring occasionally until it’s a deep golden colour.

3

Slowly pour the hot cream mixture over the sugar and glucose mixture and whisk, then add the butter and cook it for 1 minute.

4

Pour it into a bowl, add the salt, and blend the mixture with a hand blender to emulsify it.

5

Put it in the fridge for 1-2 hours to help it thicken, stirring occasionally.

 

Ingredients

 45 g Whole Milk
 130 g Double / Heavy Cream
 45 g Buttermilk
 40 g Glucose (1)
 90 g Glucose (2)
 80 g Sugar
 60 g Unsalted Butter
 Pinch of Salt
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Directions

1

In a saucepan, beat the milk, cream, buttermilk and glucose (1) over medium heat until warm/hot. Do not boil or simmer.

2

Meanwhile, in a separate saucepan heat the sugar and glucose (2), stirring occasionally until it’s a deep golden colour.

3

Slowly pour the hot cream mixture over the sugar and glucose mixture and whisk, then add the butter and cook it for 1 minute.

4

Pour it into a bowl, add the salt, and blend the mixture with a hand blender to emulsify it.

5

Put it in the fridge for 1-2 hours to help it thicken, stirring occasionally.

Buttermilk Caramel