Caramel Sauce with Milk | Caramel Sauce
Caramel Sauce with Milk - An easy recipe to make smooth, silky, salted caramel sauce which you can use as a filling in cakes, bars, and chocolates!
Servings 4 people
- 1/2 cup Whole Milk
- 1/2 cup Butter
- 1 cup Light Brown Sugar
- 1/8 tsp Salt
- 1/8 tsp Vanilla Extract
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!
- To make the regular 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.
- This sauce stays good in the refrigerator for up to a month.
- Mild Crystallisation happens when stored in cool weather conditions or when stored in the refrigerator. You need to gently heat it to bring it back to a pourable consistency.