Lucy and I ate lunch at Grove Park Inn. Had lots of crab legs...but the best thing was the caramel on their ice cream. Made me think of this recipe. Absolutely the BEST caramel sauce...especially for dipping apples and fruit. After you make it, and it cools off, you can put it in a zip lock bag, put it in the fridge and it will harden like fudge. Then you can spoon out a little at a time and put in microwave a few seconds to make it sauce again. You'll want to keep a bag in your fridge all the time. I got this from a friend in Lyman, SC...it was a secret recipe, so I can't tell you who I stole it from. Just a hint, it is the ONLY republican I've ever voted for.
Caramel Sauce
1 3/4 C light brown sugar
1 C butter (don't dare use margarine)
1 C whipping cream
1 C pecans, toasted, chopped
Cook on stovetop for around 12 minutes to soft boil stage. It WILL bubble up.
Sam Coates
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