Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar (packed)
  • 1 cup light corn syrup ((like Karo))
  • 1 can (14 oz.) regular sweetened condensed milk ((not fat free))
  • 1/2 tablespoon pure vanilla extract
  • 1/2 teaspoon fine sea salt ((add to taste preference))
  • Optional: crushed toffee candy
  • Serving suggestions: See Note 1

Instruction

  • COMBINE. Combine the butter, brown sugar, corn syrup, and sweetened condensed milk in a medium-sized pot over medium heat.
  • MELT. Stir constantly until the butter is melted and ingredients are completely combined.
  • BOIL. Bring the mixture to a boil and boil for 2 minutes, stirring constantly. Immediately remove from heat.
  • COOL. Let the mixture cool for about 2-3 minutes, stirring occasionally, and then add in the vanilla extract and salt to taste. Add salt gradually. (Not all salts will salt this sauce the same. Add more for a salted caramel sauce and less to just season the sauce.)
  • SERVE. Let the sauce thicken for about 10 minutes, stirring occasionally, and then serve by transferring caramel to a bowl, topping with optional crushed toffee candy, and your choice of dippers. (See notes for serving suggestions!)
  • STORAGE: Transfer leftover sauce to an airtight container and store in the fridge for up to 5 days. Sauce doesn't freeze/thaw well. To reheat, transfer to a small pan and heat over low heat until warmed through and thinned or heat in the microwave in short increments. Gradually add heavy cream or milk if the sauce is too thick to slightly thin.