In a small bowl, mix almond milk and apple cider vinegar together. Set aside.

In a large pot melt the butter over medium high heat. It's really important to use a large pot so that the caramel doesn't boil over onto your stove.

Add buttermilk mixture, sugar, corn syrup, baking soda, and vanilla to the pot. Bring to a boil and reduce heat to medium-low. Stir very frequently, for 8-9 minutes. You want the mixture to be slightly bubbling the whole time.

Store in an air-tight container in the refrigerator for up to one month.