2 cups of Sugar
2 cups of Banner Butter Real Whey Buttermilk
2 Tbs. Light Corn Syrup
2 Tsp. of Vanilla
Large wide zest of 1 full Orange
Large Pinch of Sea Salt

  1. Melt the butter in a deep, medium saucepan (we suggest Made-In Saucier featured in the photos, over medium-high heat until bubbling. Add the sugar and whisk until combined. Whisk in 1 1/3 cup of the buttermilk, corn syrup, orange zest ( Tip: zest the orange over the pan to insure the oil gets into the caramel), and salt, stirring until dissolved. Bring to a boil. With tongs remove the orange zest. Cook, stirring occasionally, until the mixture is deep amber in color, about 10 minutes  Remove from the heat, and pour in the remaining 2/3 cup buttermilk and vanilla. The caramel will bubble up from the addition of the buttermilk which works the same as adding baking soda. Whisk vigorously until the bubbling subsides and the mixture is dark and smooth.
  2. Return the pan to medium-high heat and simmer for 3 to 5 minutes until the sauce thickens. Caramel sauce will thicken as it cools.  Stoping when the sauce is thin will allow it to thicken to just the right consistency. Cool for about 5 minutes, serve warm
  3. The sauce can stay for up to 2 weeks in the fridge. Place in a microwave-safe dish to store and heat to soften the sauce before use.