This quick easy sauce is great on top of vanilla ice cream or for any recipe calling for caramel--it makes about enough for one cake...or 8 oz.
· 1 cup light-brown sugar
· 1/2 cup (1 stick) unsalted butter
· 1/4 cup evaporated milk
· 1 teaspoon pure vanilla extract
· Pinch of salt
1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
* i like to double the batch and keep it in a jar in the fridge...it will last for up to 3 weeks!
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