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
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
- 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.