My no fail homemade caramel sauce
recipe is a keeper. It is super easy to make and requires no thermometer!
½ c butter
1 1/4 c brown sugar
2/3 c evaporated milk
1 tsp vanilla
1/8 tsp sea. salt or to taste (optional for salted caramel)
1. Place butter and brown sugar into a medium sauce pan and
bring to boil over medium heat, stirring occasionally.
2. Let boil for 5 to 7
3. Carefully add in evaporated milk and stir to fully
combine. Bring to boil and cook for
another 3 minutes, stirring occasionally.
4. Remove from heat and add in vanilla and sea salt
(optional). Stir to combine.
5. Let cool for 10-15 minutes and then pour into air tight
containers. Can be stored in fridge for 2 – 2.5 weeks