Ingredients
Units
Scale
- 1 1/2 cups light brown sugar, packed
- 3/4 cup (1 1/2 sticks) butter
- 2 tablespoons water
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon salt, or more to taste
Instructions
- In a medium saucepan over medium heat, combine the brown sugar, water, and butter. Stir until the butter melts entirely. Bring to a boil.
- Let the caramel boil for 5 minutes, stirring occasionally to prevent any burning on the bottom. You want it to be decently thick and sticky at this point-- the evaporated milk and vanilla extract will thin it and make it creamy. However, don't let it get too hard. It will also stiffen up as it sets and cools.
- Remove the caramel from heat and mix in the evaporated milk and vanilla extract. Stir in the salt and taste-- add more if desired. You can use the sauce immediately or refrigerate it for up to a week. You can also freeze it, if desired. Warm before using.
- Prep Time: 5 mins
- Cook Time: 10 mins