Caramel Sauce

• 3/4 cup unsalted butter
• 1 1/2 cups light brown sugar, packed
• 2 tablespoons water
• 1/4 teaspoon salt, or more to taste
• ½ cup evaporated milk plus more as needed depending on desired consistency
• 1 tablespoon vanilla extract

• 1. Add butter, brown sugar, water, corn syrup and salt to medium saucepan and heat over medium-low heat, stirring until butter melts.
• 2. Bring to a boil then reduce to a vigorous simmer, whisking CONSTANTLY until thickened, approximately 5-7 minutes. It will become very thick and frothy, but keep stirring, reducing the heat as needed as it thickens so it doesn't burn. If the caramel sauce still looks thin after you remove it from the heat and the bubbles subside, then return to a simmer.
• 3. Remove from heat and carefully stir in ½ cup evaporated milk (it will bubble a lot) and vanilla. Add additional evaporated milk to reach desired consistency, keeping in mind it will thicken as it cools.

Notes

Corn syrup: helps prevent sugar crystals from forming (the caramel sauce from becoming grainy) and creates a silkier sauce. Corn syrup is used in candy making for this very purpose.

Consistency: the type of pan, size of pan, and level of simmer all affect the caramel consistency, consequently, the end result will not be the same for everyone. To that end, I suggest starting with ½ cup evaporated milk and if you would still like thinner caramel, then you can stir in additional evaporated milk.  

Storage: Store Caramel Sauce in the refrigerator in an airtight container for up to three weeks. Caramel is safe at room temperature on cakes, brownies or gifts for up to three days. 

Freeze: You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that’s NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using.

Reheat: This caramel reheats beautifully in the microwave or stovetop.