Homemade Caramel Sauce

• servings: 10 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

3/4 cup butter

1 1/2 cups light brown sugar (, firmly packed)

2 Tablespoons water

1/4 teaspoon salt

1 Tablespoon vanilla extract

1/2 cup evaporated milk (, or heavy cream, or more, to thin the sauce)

Directions

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, stirring constantly, until the butter has melted.

Bring the mixture to a boil., stirring constantly. Reduce heat to a simmer and cook for 5-8 minutes, stirring, until golden brown and thickened (keep in mind it will continue to thicken as it cools).

Remove from heat and stir in vanilla and 1/2 cup evaporated milk. 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.

Nutrition

• Calories: 261 kcal
• Total Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 37 mg
• Sodium: 192 mg
• Total Carbohydrate: 34 g
• Total Sugars: 34 g
• Protein: 1 g