Ever since I was a kid, I have loved a good caramel to pour over ice cream. I think my love first came when I discovered a place in the west called Leatherby's Ice Cream. They have THE BEST caramel sauce that they pour over sundae's, scoops, splits, and turtle pie slices! Oh my! Since living in Virginia, I've gone without it for a long time except when my awesome brother sends me a jar of the goodness for my birthday.....until a few years ago when I found this recipe. It is SO GOOD and may even be better than my former addiction. If you love caramel, you are going to be in heaven with this sauce. You will find any excuse to pour it on things just to enjoy it's buttery sweetness!
The Best Caramel Sauce
Makes 2 cups
1/2 cup brown sugar
1 cup sugar
1/2 cup light corn syrup
1/2 cup butter
1 (12 oz.) can evaporated milk
1 teaspoon vanilla
Dash of salt
Combine brown sugar, sugar, corn syrup, butter, and evaporated milk in a heavy saucepan. Bring to a boil over medium heat. Boil, stirring constantly, for 15-20 minutes or until mixture thickens. If you have a candy thermometer, get it to just before soft ball stage, around 230°. Remove from heat and stir in vanilla and salt. Sauce will thicken as it cools. Serve warm over ice cream. Store in refrigerator.
Gather your ingredients. You will need brown sugar, sugar, corn syrup, evaporated milk, butter, vanilla, and salt.
In a large saucepan, combine 1/2 cup brown sugar, 1 cup sugar, 1/2 cup butter, 1/2 cup light corn syrup, and 12 ounces evaporate milk over medium heat.
Bring to a low boil, and boil, stirring constantly, for 15-20 minutes or until thickened. This will be around 230° on a candy thermometer.
Remove from heat and add 1 teaspoon vanilla and a dash of salt. Stir to combine.
Allow to cool and thicken.
Serve warm over ice cream or any other dessert you like! Store in refrigerator.
Recipe Source: Recipe adapted from a recipe by Martha Stewart