Prep 5 mins
Cook 10 mins
You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later.
- 3⁄4 cup butter
- 1 1⁄2 cups firmly packed brown sugar
- 2 tablespoons water
- 1⁄4 teaspoon salt
- 3⁄4 cup evaporated milk
- 1 tablespoon vanilla extract
- Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
- Bring to boil for 3 to 5 minutes depending upon thickness desired.
- Remove from heat and stir in evaporated milk and vanilla.
I made a large batch of this sauce yesterday, for a relay for life fundraising/ "Make your own Sundaes" event. I made two large batches, since I wasn't sure if I doubled it what would happen. It's delicious! The recipe was easy and clear and I did boil it for 5 minutes, because once you add the evaporated milk, it thins out a bit. Now that it's cold, it's thick, so I'd follow the recipe exactly. It will be great on apples, too! Thanks!
I had some leftover evaporated milk that needed used and I needed a caramel sauce. This recipe fit the need perfectly. I cooked it for 4 minutes. It is nice and thick from the fridge but thins as it comes to room temp. WONDERFUL. I have been drizzling it over our iced coffee since I made it.
The flavor of this is very good, but I want to try the recipe again because somehow I came up with some very grainy caramel sauce. I think I'll try it again with a candy thermometer and try to see if I can get a better result next time.