Evaporated Milk Caramel Sauce Recipes

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CARAMEL SAUCE



Caramel Sauce image

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.

Provided by ElaineM

Categories     Sauces

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 6

3/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract

Steps:

  • Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
  • Bring to boil for 3 to 5 minutes depending upon thickness desired.
  • Remove from heat and stir in evaporated milk and vanilla.

Nutrition Facts : Calories 1106.2, Fat 61, SaturatedFat 38.5, Cholesterol 168.3, Sodium 836.7, Carbohydrate 137.8, Sugar 128.8, Protein 5.9

OH-SO-EASY CARAMEL SAUCE



Oh-So-Easy Caramel Sauce image

This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.

Provided by BARB MAXWELL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g

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Top Asked Questions

How to make caramel sauce with brown sugar and milk?
Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract. 212 calories; protein 0.4g; carbohydrates 27.4g; fat 11.7g; cholesterol 31.1mg; sodium 92.6mg.
When to add evaporated milk to caramel sauce?
It will become thick again once it’s cooled down and will become thicker when refrigerated. If you want a thinner caramel sauce, add more evaporated milk and cook for a lesser time than usual. This also means that if you want a thicker sauce, you can add more milk and boil the mixture a little bit longer.
How do you make caramel sauce from scratch?
Add butter, brown sugar, water, and salt to medium saucepan over medium heat. Stir continuously until the butter melts. Once the butter has melted bring the mixture to a boil. Boil for about 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and 1/2 cup evaporated milk. Stir until smooth.
What happens when you take caramel sauce off the heat?
Consistency: The caramel sauce will look thick and then it will thin again once you take it off the heat – don’t worry, it will thicken again as it cools to room temperature and even more once refrigerated. For thicker caramel sauce, cook for longer and add less evaporated milk.

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