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Caramel Sauce (T&T):

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11245 posts
Joined: Dec 19, 2005


Posted to Thread #20542 at 8:53 pm on Sep 22, 2011


From the poster: "You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later."


* 3/4 cup butter (I used unsalted)
* 1 1/2 cups firmly packed brown sugar (I used light brown)
* 2 tablespoons water
* 1/4 teaspoon salt (I used a little more since I used unsalted butter)
* 3/4 cup evaporated milk
* 1 tablespoon vanilla extract


1. Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
2. Bring to boil for 3 to 5 minutes depending upon thickness desired. (I boiled 5 minutes).
3. Remove from heat and stir in evaporated milk and vanilla. (My note: chill if you want a thicker consistency).

2 1/2 cups (My note: made about 1 1/2 cups).


A balanced diet is equal parts of milk and dark chocolate.

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