Dad’s major food weakness is caramel. He loves it. I think possibly that he would drink caramel sauce if it was even the slightest bit healthy for you. Though caramel is his weakness, he’s trying not to eat stuff that’s bad for you. Like caramel.
So why in the heck would I make caramel sauce? I’m sure you’re wondering.
Two reasons: a) I had heavy cream in the fridge that I needed to use and b) I needed something (anything!) that would make my not-so-sweet Pumpkin Cobbler better tasting.
This recipe was printed in the Milwaukee-Journal Sentinel and sent to me by Grandma Mo. The original recipe called for whiskey, but I’ve already been-there-done-that so I decided to make caramel, straight-up.
- 1 1/4 c. packed brown sugar
- 1 c. heavy cream
- 1/2 c. light corn syrup
- Combine all ingredients in a heavy-bottom medium-sized pot. Bring to a boil over medium heat, stirring constantly.
- Turn heat down to low and cook for 25 minutes stirring occasionally (about every five minutes).
- Sauce will be thin but will thicken when you let it stand.
Dad was snoozing on the couch tonight by the time I got done with this sauce. I couldn’t even tempt him with Pumpkin Cobbler and ice-cream. Fortunately this recipe makes just over a pint so there will be plenty of caramel for Dad to try tomorrow. And the next day. And the next day…