Homedame Caramel Sauce (Page 2 ) | September 24, 2023
Annonce:
Instructions:
- Grease the sides of a medium saucepan with oil or non-stick spray. Add butter, brown sugar, water, and salt to saucepan 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 ½ 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!
Notes:
- Yields about 2 cups of caramel sauce.
- Butter: salted butter can be used. Reduce salt to ⅛ teaspoon, or to taste.
- For Salted Caramel: Use unsalted butter and replace salt with Sea Salt, adding extra salt, to taste.
- Freezing Instructions: Store in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition:
Continue reading nutrition facts on the next page
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