david was born in sacramento and lived there until he was 7. most of his extended family still lives in that area, and i've been to visit twice. it was magical for me to see where he grew up and lived his childhood, a place where a piece of his heart will probably forever live.
he has many memories of spending time with his aunts and uncles and cousins, something i wish i had but insist my daughter will have. they would open presents together every christmas and often meet for ice cream at their favorite spot, leatherby's. leatherby's is still a favorite in their family and each time i've visited sacramento, we've made it a priority to indulge on their famous caramel sauce. it is the best caramel sauce in all the world: rich and thick and decadent. leatherby's doesn't ship, but when david's grandma came to visit for thanksgiving, she brought a jar of caramel sauce and believe me when i tell you, it did not last long.
so i thought, maybe i could find a recipe for this stuff? and i googled it and a couple blogs popped up about making the perfect knockoff caramel. i tried one last week, and while it was a good caramel sauce, it didn't hold a candle to leatherby's. (i think it's really important to let it boil for a long time so it gets thick, but i'm no candy maker so i don't really know what i'm talking about.) so i kept looking, and i tried another one, and this one....this one! it is pretty dang spot-on. we had some friends over for dinner last night and dessert was my homemade brownies with vanilla ice cream and this ooey-gooey divine caramel poured on top and i just about died and went to heaven. is there anything better than a caramel brownie sundae? i think not.
you are welcome, world, for sharing this recipe with you. it is heavenly over brownies and ice cream but is just as good eaten out of the container with a spoon. i promise it won't last long in your fridge and your husband will put you on a pedestal and rub your back every night because he's so grateful for your skills in the kitchen. (and your skillz in the bedroom, but that's another post for another day, ya'll... ;)
leatherby's caramel sauce
1 cup white sugar
1/2 cup packed brown sugar
1/2 cup corn syrup
1 (12 fl oz) can evaporated milk (or 1 1/2 cups)
1/2 cup butter
1/2 tsp vanilla extract
1. in a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk and butter.
2. bring to a boil and boil for about 15 -20 minutes. if you are a candy maker and familiar with what the "soft ball stage" is, you are supposed to get the caramel to right before the "soft ball stage." if you have no idea what that means, like me, just boil for about 18 minutes.
3. remove the pot from heat and stir in vanilla. transfer to a container and you are ready to go! store in the refrigerator.
original recipe found here.