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Make caramel sauce that keeps well in the refrigerator and you can double the recipe. Caramel sauce is wonderful over ice cream. Drizzle it over popcorn and add a few nuts for caramel corn. You can use caramel sauce for a dip for fruit such as apples or stir a little in your morning coffee. I have been making this caramel sauce for years and my family loves it. This recipe for caramel sauce is adapted from an old Mennonite cookbook that is over 40 years old. I love caramel sauce over just about any dessert such as cake and my grandson adds it to his milk for a tasty treat.
1 1/2 cups brown sugar
2 tablespoons water
3/4 cup butter or 12 tablespoons
2 teaspoons vanilla extract
3/4 cup evaporated milk
pinch of salt
Bring brown sugar, water and butter to a boil in a saucepan on top of the stove. Boil 5 to 6 minutes, stirring often to keep from burning. Remove from heat and add vanilla extract, evaporated milk and salt. Stir well. Pour into a container and refrigerate. Sauce will thicken after being in refrigerator for a while. This caramel sauce makes a great gift. Makes about 2 1/2 cups. Enjoy!
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