- 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
- In a medium saucepan add butter, brown sugar, water, and salt and cook over medium-low heat until the butter has
melted.
- 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.
- 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.
- 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.
- Serve this over ice cream, apple crisp, or with caramel filled chocolate cupcakes!
Yields about 2 cups of caramel sauce.