Caramel Sauce
Caramel Sauce!
…As Promised
In my last post, Date Muffins, I used this recipe for Caramel Sauce. It’s a gorgeous flavor that can be used not just for the Date Muffins, but also for anything your little heart can think of.
I love to use it for the Date Muffin recipe, it’s just the right blend of gooey mess and gorgeous rich caramel.
The concentrated flavor of the evaporated milk is what makes this a winner. It takes a devoted 45 minutes to an hour to make but well worth every minute.
I’m a fairly picky person when it comes to certain caramels, the deepness of the flavor, the thickness or thinness of the drizzle and the amber coloring. So when I was making it, I found myself stretching my neck over the saucepan and peeking in to see, to my delight, this silky, perfectly thick, gooey, drizzly caramel. Ahh yes, it was ready.
I’m thinking about the many ways myself that I can use this recipe…and oh the possibilities! One that I’m going to enjoy shortly, as a wee bit of “COME ON” to autumn, is as a dip for my apples!
Caramel Dip + Apples = Happiness
Enjoy it anyway you like!
For the Date Muffin Recipe, please click here.
Caramel Sauce
A lovely rich and perfect Caramel Sauce, perfect to drizzle over your favorite muffins or as a dip for apples.
Ingredients
- 1 can (12 oz) Evaporated Milk
- 1/2 tsp. Baking Soda
- 1 1/2 cups Light Brown Sugar
- 1/4 cup Water
Instructions
- In a deep saucepan or pot, heat over low heat the Light Brown Sugar and Water.
- Stirring constantly until sugar has dissolved.
- Slowly add the Evaporated Milk and also the Baking Soda.
- Cook uncovered over medium low heat, stirring frequently, until mixture is very thick and golden brown, about 45 min - 1 hour.
- Take off heat and let cool for about 5 minutes and pour into jar or serving dish.
- Serve with your favorite desserts.
- Can be kept in the refrigerator in a sealed jar for up to 2 weeks.
- Makes about 12 oz.
- **Note: Caramel gets very hot, please handle with care!
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
Tried the recipe and doubled the quantity, added half a teaspoon sea salt and also a teaspoon of bourbon vanilla flavour. Turned out great and was really easy to prepare.
Oh that sounds absolutely yummy and thank you!
How many ounces does the caramel sauce make?
Hi Eileen! This recipe makes approximately 12 ounces of sauce.