Do I want to boil sugar while painstakingly ensuring no sugar crystals form throughout the process and watch the temperature the whole time to make caramel? No, and I am sure you don't want to either. Take a short cut, and no one will ever know.
Caramel Sauce from Sweetened Condensed Milk
2 cups (scant) brown sugar (NOT packed down) (I don't like my sauce too sweet so I use closer to 1 3/4 cp)
1 can (14 ounce size) sweetened condensed milk
1/2 cup Butter
1/2 cup of milk
1 teaspoon vanilla extract
Pour all ingredients, except vanilla into a small/medium pot over medium heat. Stirring constantly, bring to a boil until the sugar has melted, which should only take a few minutes. Remove from heat and stir in vanilla extract. Store in the refrigerator.
Warning: If there are some sugar crystals that don't get dissolved into the caramel, more will form as the sauce cools and over time it may become grainy. This is pretty typical of caramel sauces anyways though.
Caramel Sauce from Sweetened Condensed Milk
2 cups (scant) brown sugar (NOT packed down) (I don't like my sauce too sweet so I use closer to 1 3/4 cp)
1 can (14 ounce size) sweetened condensed milk
1/2 cup Butter
1/2 cup of milk
1 teaspoon vanilla extract
Pour all ingredients, except vanilla into a small/medium pot over medium heat. Stirring constantly, bring to a boil until the sugar has melted, which should only take a few minutes. Remove from heat and stir in vanilla extract. Store in the refrigerator.
Warning: If there are some sugar crystals that don't get dissolved into the caramel, more will form as the sauce cools and over time it may become grainy. This is pretty typical of caramel sauces anyways though.
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