Evaporated Milk Caramel (Print Version)
# Ingredients:
01 -
1 cup (200 g) light brown sugar
02 -
1/4 cup (60 ml) water
03 -
1/4 cup (55 g) unsalted butter
04 -
2/3 cup (160 ml) evaporated milk
05 -
1 tablespoon vanilla extract
06 -
1/4 to 1 teaspoon salt, to taste
# Instructions:
01 -
Add the brown sugar, water, and butter to a large, heavy-bottom saucepan. Heat over medium flame, stirring constantly, until the butter has completely melted and the sugar has dissolved.
02 -
Once everything is liquid, increase the heat and bring the mixture to a rolling boil. Do not stir at this point. Reduce the heat to a simmer and cook for 5 to 10 minutes, until the mixture turns a deep amber color.
03 -
Remove the saucepan from heat and slowly pour in the evaporated milk, whisking constantly throughout this process. For a thinner consistency, add additional evaporated milk as desired.
04 -
Whisk in the vanilla extract thoroughly. Season the caramel sauce with salt according to your taste preference.
05 -
Transfer the sauce to a jar or storage container and allow to cool to room temperature. The sauce will naturally thicken as it cools. Cool completely before sealing and store in the refrigerator.
# Notes:
01 -
The caramel sauce will continue to thicken as it cools, so consider this when determining your desired consistency.