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Caramel Sauce



This smooth and creamy caramel sauce recipe was one of the first two recipes I shared on this blog but it needed a makeover badly and was lost in the archives, so here I am giving it a bit of a face lift and the equivalent of a "grand reopening" because honestly, everyone NEEDS this caramel sauce in their life.

I love this recipe for so many reasons.  First, it is practically fail proof.  Second, it's made from pantry items that you most likely have on hand right now.  (No fancy heavy cream or half and half needed.) Third, it makes the perfect amount to fill two 8oz jelly jars, so I can keep a jar and share a jar with someone who might need a pick me up.  Fourth, it keeps really well in the refrigerator for a couple of weeks.  (This pic was taken two days after I made it with no heating up needed!)

This recipe uses evaporated milk instead of heavy cream, so if you just keep a couple of cans in your food storage, you can literally have this any time you want it.  It's great over ice cream, it's fantastic as a dipping sauce, (we make donut hole and fruit skewers and serve this to dip them in), you can drizzle it over cheesecake or brownies, I mean the possibilities are pretty much endless.  So what are you waiting for?  You can be enjoying this beautiful sauce in just a few minutes!

Ingredients:
3/4 cup butter
1-1/2 cups firmly packed brown sugar
1-1/2 Tbsp water
1/4 tsp salt
3/4 cup evaporated milk
1 Tbsp vanilla extract

Place butter, brown sugar, water, and salt in a medium sauce pan, then place the saucepan over medium heat, stirring gently with a wooden spoon until the butter melts.  Let the mixture come to a boil then let simmer for 5-7 minutes, stirring every now and then.  It will be super bubbly!  Remove the saucepan from the heat and drizzle in the evaporated milk and vanilla while continuing to stir.  (I mix the two ingredients together first, then add them in.)  Let the mixture cool to room temperature.  It will thicken as it cools!



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