Caramel Sauce with Milk | Caramel Sauce
This Caramel Sauce with Milk is hands down the best and the easiest recipe to make smooth, silky, salted caramel sauce. Drizzle it over ice cream, mix it in puddings, dip apple slices, or use it as a filling in layer cakes. This caramel sauce packed in a glass jar makes a fabulous gift too!
Servings 4 people
Equipment
- Saucepan
Ingredients
- 1/2 cup Whole Milk
- 1/2 cup Butter
- 1 cup Light Brown Sugar
- 1/8 tsp Salt
- 1/8 tsp Vanilla Extract
Instructions
- Gather all the ingredients. Pour the milk and the butter in a saucepan and put it on heat. Melt the butter with the milk on low heat.
- Add the sugar and turn up the heat. Stir once to mix. Let it boil rapidly for 5-10 minutes until mixture begins to thicken.
- Remove from heat. Add the salt and vanilla extract. Mix it through and let it cool down completely for 15-30 minutes. Once cooled use it directly as toppings or dips!
Notes
-
- Saucepan - Use a medium saucepan with high sides. The high sides of the pan, will prevent spillage and therefore prevent burning of the caramel, as it foams up. Also, make sure it is heavy-bottomed saucepan because the thin saucepans are useless for this recipe; you can't control the heat.
- Salt - To make the plain caramel sauce, reduce the salt by half which will be a tiny pinch. You can also skip the salt altogether. For a really salty caramel sauce with milk, use salt up to 1/4 a teaspoon.
- Heat - Ensure to maintain a medium-low heat for the whole process. The color turns into a deep amber color in a second so be mindful. Once you get the hang of it, it'll be one of your favorite desserts you make at home.
- Attention - One of the advantages here is you don't need a candy thermometer but you need to keep close attention and medium heat. This is especially important for first time makers.