Caramel Spread

 

• 3/4 cup butter
• 1 1/2 cups light brown sugar , firmly packed
• 2 Tablespoons water
• 1/8 teaspoon salt
• 1 Tablespoon vanilla extract
• 1/2 cup evaporated milk, to thin the sauce

Instructions

1. In a medium saucepan add butter, brown sugar, water, and salt and cook over medium-low heat    until the butter has melted.
2. Once the butter has melted bring the mixture to a boil. Reduce heat to a simmer and cook for 5-8 minutes until golden brown and thickened (keep in mind it will continue to thicken as it cools). Stir as it cooks, particularly the sides of the pan to prevent crystallization.
3. Remove from heat and stir in vanilla and 1/2 cup evaporated milk. Stir until smooth. Add more evaporated milk if you'd like a thinner consistency. 
4. Store caramel sauce in a covered container or jar in the refrigerator for 1-2 weeks. Re-warm in the microwave for a few seconds, or on the stove over low heat.
5. Serve this over ice cream, apple crisp, or with caramel filled chocolate cupcakes!

Notes

Yields about 2 cups of caramel sauce.