Ingredients
-
3/4
-
1 1/2
-
2
-
1/4
-
3/4
-
1
-
-
-
-
-
-
-
-
-
Directions
Caramel Sauce, 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 , For the life of me, I cannot figure out the high ratings on this sauce I’ve made a fair amount of caramel sauces in my time and this does not taste like caramel it tastes like evaporated milk Sad so many people have rated this so highly , We live at about 2400, and though I usually dont need to use high altitude adjustments for baking, I do for cooked candy; With that in mind, used the longer 5-minutes cooking time My sauce has chilled for a couple of hours now, and its yummy and a good texture I wont mind if it thickens some more, but I wont feel like it failed if it doesnt ?:o)
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Steps
|
1
Done
|
Combine Butter, Brown Sugar, Water, and Salt in a Medium Sauce Pan, Over Medium Heat, Stirring Constantly. |
|
2
Done
|
Bring to Boil For 3 to 5 Minutes Depending Upon Thickness Desired. |
|
3
Done
|
Remove from Heat and Stir in Evaporated Milk and Vanilla. |
