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how-to-make-caramel-sauce3Make 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.

Caramel sauce is delicious over cakes, ice cream, popcorn and even some pies.

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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  1. Sharon Weaver says:

    Won’t let me pin it.

  2. Can this be thickened? I make homemade chocolate turtles and there used to be a caramel sauce I bought that was thick enough to be used. I couldn’t find it this year and had to melt regular caramels which was much more involved considering the amount I make. Thank you for your input! Loveeeeee your recipes!!!

    • The Southern Lady says:

      I have only made it by the recipe. You might try putting a little cornstarch in it to thicken but I have not tried it. Thank you for the kind comment. I am happy to hear you like the recipes and happy to have you on the site.

  3. Darlene Reine says:

    How does the caramel have to be stored? How log will it keep. Wanting to make as Christmas gift.

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