Real Recipes From Real Home Cooks ®

caramel sauce for the cake above

★★★★★ 2
a recipe by
Patsy Fowler
Anderson, SC

this goes great on the caramel apple cake

★★★★★ 2
serves 2 cups

Ingredients For caramel sauce for the cake above

  • 1 1/2 c
  • 1/4 c
    corn syrup
  • 1/2 c
    butter, softened, cut into 1/2 inch cubes
  • 1 c
    heavy cream

How To Make caramel sauce for the cake above

  • 1
    In a medium saucepan with high sides, combine the sugar and corn syrup with 1/2 cup water.
  • 2
    Stir the mixture gently so you don't slosh any of it up the sides of the pan.
  • 3
    Turn the heat to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring and allow mixture to boil.
  • 4
    Once it begins to turn a rich caramel color (if you don't want to eyeball it, take the caramel to 300 on a candy thermometer), remove it from the heat, add the butter and cream and stir until combined.
  • 5
    You can save the caramel sauce, tightly covered, in the refrigerator for up to 1 week. Let it cool to room temperature before using it on cakes, ice creams or quick breads.
  • 6
    If you want a warm topping, heat the caramel sauce in short bursts in the microwave or in the top of a double boiler.

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