| Cook Time | 10 minutes |
| Servings |
jar
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Ingredients
- 3/4 c butter
- 1/2 c brown sugar
- 3 Tbsp light corn syrup
- 1 14 oz can sweetened condensed milk
- 1/2 tsp Vanilla
- 1/2 tsp coarse sea salt (add a little more if you like it a little saltier)
Ingredients
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Instructions
- Melt butter and sugar in a medium saucepan.
- Add corn syrup and condensed milk and stir until it comes to a boil.
- Turn down to simmer and simmer about 3-5 minutes until mixture achieves deep golden color, stirring constantly. (For most consistent results, use a candy thermometer and simmer until caramel reaches 225-230*).
- Remove from heat and pour caramel into heat resistant container. Do not scrape sides and bottom of the pan so that you do not get any burned sugar crystals.
- Stir in vanilla and salt.
Recipe Notes
This is great served warm over ice cream or as a dipping sauce for apples. Store leftovers in refrigerator. The sauce will thicken, but microwave for 30-40 seconds to reheat before serving again.
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