Turn everyday snacks and desserts into luscious, decadent treats by pairing them with a perfect caramel sauce! Making your own caramel sauce is one of those kitchen tasks that sounds harder than it is — your main goal is to just keep a watchful eye so that the sugar doesn’t burn (this is not a “set it and forget it” kind of recipe) and err on the side of caution, using a smaller flame versus a bigger one. The clever addition of sweetened condensed milk means this caramel sauce scoops and spreads like a dream. We like to pair it with everything, from PA apples to potato chips — don’t knock it ’til you’ve tried it!
Perfect Caramel Sauce
- 1 cup (2 sticks) butter
- 2 cups dark brown sugar
- 1 can (14-ounce) sweetened condensed milk
- 3/4 cup light corn syrup
- 1 tablespoon vanilla extract
- Add butter, brown sugar, sweetened condensed milk and corn syrup to a large saucepan over medium heat.
- Heat mixture to 246°F, soft-ball stage on a candy thermometer, stirring often. (If you do not have a thermometer, drop a small amount of caramel into cold water. If a soft ball forms, it is done.) Remove caramel from the heat.
- Stir in vanilla extract.
- Let caramel cool for 3-5 minutes, then dip your favorite foods into it. Enjoy!