Nothing beats homemade Caramel Sauce. Last night we had some old friends over for dinner and music. We provided the pizza and dessert and they brought salad and musical instruments. We threw in a piano and some tupperware “drums” and we were all good to go.
The homemade sauces to go on the ice cream that we served are favorite family recipes here:
In a medium-sized saucepan, over medium heat, melt together
- 2/3 c. light karo syrup
- 1 1/2 c. brown sugar
- 6 T. butter
Heat, stirring frequently, until mixtures reaches 238 degrees on a candy thermometer. Remove from heat.
Stir in 4 drops of white vinegar.
Drizzle in and whisk rapidly 1/3 c. half-and-half until smooth and completely blended.
This stuff is VERY hot, temperature-wise, at this point, so do NOT taste this directly off the spoon.
If that’s not enough buttery, sugary heaven for you, go check out our homemade Hot Fudge Sauce!
In the unlikely event that there are leftovers, store those in the fridge. Sometimes leftover Caramel Sauce simply evaporates overnight at my house. It’s a true mystery. (Licking lips guiltily.)