Let me tell you that if my mom comes over to visit and the first thing she tells me about is this caramel sauce…well it really must be something! I mean she came all the way from Canada to see her favorite daughter (also her only daughter!) to talk caramel?? So I emailed my Uncle Andre (my dad’s brother) and asked if I could have the recipe and permission to share with you my friends!
He replied immediately and gave me his blessings! Here’s the catch…he said more than once: “you must keep stirring, don’t leave the caramel alone, stir, stir, stir”. What has my mom been telling him about me? My lack of focus, the fact that I think I can multi-task well, or maybe it just a family trait that we all share.
2 cups light brown sugar
1 cup light corn syrup
1/4 cup butter
1/2 cup condensed milk
3/4 cup extremely hot water (almost boiling)
In a medium sauce pan, put your brown sugar, corn syrup and butter. Starting on medium to low heat, carefully and patiently stir until your butter is melted. Turning up the heat (ever so slightly) bring to a boil, constantly stirring. You want to have a very smooth and silky texture (no grainy sugar bits). Stir your mixture for about 5-7 minutes.
Remove from the heat and add your condensed milk. Stirring vigorously (my Uncle’s word) in order to mix everything very well.
Add 3/4 cup of very hot water. Stirring (still) constantly for about 10 minutes to cool your caramel.
The most important thing is not to bring your heat up too quickly, otherwise you will burn your caramel and we all know burnt caramel tastes nasty. The second important thing is the stirring. It will help the consistency of your caramel.
In my family, we eat this on toast in the morning. You may also want to drizzle the caramel over your favorite ice cream (quite decadent I must say) or even over a beautiful apple pie! OH MY!
Printer friendly: Uncle Andre’s Famous Caramel Sauce
Peace and stir-stir-stir,
note: I gave 3 jars of caramel sauce to 3 lovely ladies…hopefully the reviews will be good! 🙂
Recipe also featured on Sweet as Sugar Cookies: Sweet for a Saturday