2 cups brown sugar 1 can (14 ounce size) sweetened condensed milk 1/2 cup margarine or butter 1 teaspoon vanilla extract 1/2 cup milk, more as needed
Stir sugar and condensed milk together; heat over low to medium heat, stirring constantly, till sugar dissolves; remove from heat. Add butter and vanilla and stir well. Add milk and stir well. Store in the refrigerator.
This is sooooo good, but don't eat too much. Trust me.
The perfect caramel sauce for ice cream. Let the caramel cool a bit then pour over ice cream (vanilla is my personal favorite).
This caramel sauce is also perfect for dipping your favorite fruit in. Slice some apples and serve with this caramel sauce instead of popcorn for your next movie night.
Diannaxoxx December 24, 2013 REVIEW:
It is interesting to me that not all brown sugar is equally dissolvable whether by itself or with butter. (And no matter how small the crystal size!) I used brown sugar that my mother has in her pantry, and it melted with heat alone. Then I tried the recipe with a light brown (small crystal) sugar using identical pan and heat and the sugar did not melt after continuous heat and stirring for 30 min. and even resisted melting completely after butter was added. I also tried melting organic dark brown (small crystal) sugar and after adding butter and constant stirring for 40 min., it still did not melt and I was left with wet, crunchy, unmelted (obviously stubborn) sugar crystals
Member since: Jul 6, 2002
g798abn December 4, 2013 REVIEW:
Followed the suggestions and it turned out awesome! Makes a lot though so I have leftover. What a shame...
Guest Foodie October 30, 2013 REVIEW:
I did what others did. Started out following the directions but could see it wasn't cooking right. Added the butter and cooked perfectly then. I did not add the extra milk at the end because I wanted a thicker sauce for dipping apples. YUM!
Member since: May 8, 2001
marquetta October 17, 2013 REVIEW:
I melted the brown sugar BY ITSELF in the pan first, then stirred in the sweetened condensed milk. Everything worked fine after that.
Guest Foodie July 1, 2013 REVIEW:
This is a perfect caramel sauce! Absolutely perfect.
Colormepink2011 October 1, 2012 REVIEW:
I absolutely love this recipe! Simple and delicious, that's all that's necessary!
Jo July 14, 2012 REVIEW:
This tastes wonderful. After reading the other reviews, I made it by melting the butter and sugar together for several minutes, then added the condensed milk, cooking and stirring for several minutes while it bubbled along.
Patricia April 23, 2012 COMMENT: I can tell you that the sugar isn't going to melt with just the brown sugar in the pot.. This method can be down using plain sugar and that indeed will melt.
Its how I do caramel all the time and not with brown sugar just with everyday sugar. So if you do this you can do the same thing just with regular sugar, other wise you will have to add a liquid to the brown sugar to make it smooth and melted..
cupcake February 14, 2012 REVIEW:
I would rate this a five, as the sauce was DELICIOUS, but like other commenters, I had some issues with the directions.
Tbc, I am NOT a novice baker (I'm trained), and this was NOT my first time making caramel. I wanted an way recipe I could pad pass to a friend, and this looks straight forward.
But the direction to stir milk and sugar over heat til sugar melts, is wrong. I kept it medium low, sired constantly, for over 40 minutes, and that sugar wasn't melting. It was cooking, bubbling, but not melting at all.
Finally just followed my instinct and added the butter on the heat, mixed thoroughly, and let it cook another 15 minutes. Then I took it off the heat and added the milk (actually I used half milk, half half&half) and stirred it in a bit at a time, returning it to heat. 15-20 minutes later, I had perfectly smooth caramel.
So please note, the sugar DOESN'T MELT AWAY until the milk and butter are added!
rae August 29, 2011 REVIEW:
i was searching for a recipe without using cream after screwing up my first batch. this recipe is ok but the instruction's just too vague.
Guest Foodie May 24, 2011 REVIEW:
I also found the sugar hard to dissolve...I left it on a very low heat and added the butter and milk while on the low heat...this solved the prob...tastes good!
Guest Foodie February 26, 2011 REVIEW:
To cook the directions were a little on the vague side so I sort of had to wing it, but I'm hoping it turned out okay.
Guest Foodie October 19, 2010 COMMENT: I just don't understand when this sugar is suppose to melt and turn smooth? It's been over 20 minutes on low/med heat and it's grainy. I even added a tablespoon or so of water hoping that would help. Now what? I'm still waiting here for this sugar to melt . . .
Guest Foodie June 18, 2009 REVIEW:
This is butterscotch, not caramel, sauce, and it's actually more touchy and difficult than making caramel or butterscotch sauce the ordinary way. It tastes fine, but it's difficult to keep the sugar from recrystallizing, leaving the sauce with a grainy texture.
Mel January 20, 2009 REVIEW:
This was a wonderful easy recipe! I've been looking for a good Caramel sauce for awhile and am quite pleased with this. I used Fat Free condensed milk and 2% milk. It was plenty thick. I used it on plain cheesecake. AWESOME!!!
Courtney November 16, 2008 REVIEW:
Turned out great. Mine was a little runny - probably because I was trying to cut calories and used FF sweetened condensed milk and skim milk. I think this is one where if you're going to do it - you need to just go for it!
Guest Foodie October 2, 2008 REVIEW:
This sauce is wonderful! It is easy to make. All you need to do is keep the heat on low/med and take the time to make sure the sugar is melted. Mine took about 10 min to smooth out. I would recommend this recipe to anyone! We will use it over baked apples and over brownies. Thank you!
Guest Foodie December 16, 2007 COMMENT: I stirred for several minutes and the brown sugar didn't "melt" - the mixture was still grainy. It started to bubble, but it was still grainy. Then it started to burn, so I took it off the heat and added the butter, but it was grainy. I had to throw it away.
Please add some timing or a temperature.
isnt_this_wild October 30, 2007 REVIEW:
so easy, and so good
I added maple flavoring and will use it over top of cinnamon buns I'm planning to make soon.
The only thing I would change is next time I will use unsalted butter ... was a bit too salty, and possibly see if I could get away with using just a little less sugar.