Easy, foolproof caramel recipe using evaporated milk that you can cook in less than 10 minutes.
- ¾ cup unsalted butter
- 1 ½ cups light brown sugar, packed
- 2 tablespoons water
- ¼ teaspoon salt
- ½ cup evaporated milk + more if you prefer a thicker sauce
- 1 tablespoon vanilla extract
Kitchen tools you’ll need:
- Heavy-bottomed pan
- Vegetable oil for greasing
- Silicone spatula
- Prepare the jar and all the ingredients before cooking. Keep them within easy reach.
- Grease the pot with a little bit of vegetable oil.
- Place butter, brown sugar, water, and salt in the pot. Boil over medium-low heat and stir until the butter has melted.
- Bring to a boil then reduce the heat. Let it simmer vigorously and stir constantly using a silicone spatula. This should take about 5 to 7 minutes depending on the consistency you want. Scrape the sides to prevent crystals from forming.
- Remove from the heat and let it cool for a bit. If the consistency is too thin for you, simmer it again over low heat.
- Mix the milk and vanilla separately before adding them to the mixture so you can add them at once.
- Remove from the heat again and stir in the evaporated milk and vanilla mixture. This is the part where you expect the mixture to bubble like crazy. Stir constantly until well combined.
- Add more milk if you haven’t achieved your desired consistency.
- Store it in a jar and cool down before serving. Refrigerate for up to 3 weeks or freeze for up to 3 months in a plastic airtight container.
- Prep Time: 3 Minutes
- Cook Time: 5 to 7 Minutes
- Category: Candy