Monday, November 19, 2007

Caramel Sauce


1 1/2 cups corn syrup
3 cups brown sugar
1 cup cold water
1/2 stick of butter
1 can sweetened, condensed milk

Combine corn syrup, brown sugar, butter and water in a medium saucepan. Heat over medium high and bring to boil. Stirring constantly, boil the butter mixture for three minutes. Do not overcook. After three minutes, remove from heat and stir in sweetened, condensed milk.

Makes two and a half pints.


6 comments:

Kristen Laurence said...

The jars are so pretty on your window sill!

Ashley said...

How well does it keep?

Suzanne Temple said...

Ashley, I'm not exactly sure how long it keeps because it doesn't last long in this house, but if I had to guess I would say it lasts a good while on account of all the sugar in there. As long as any jam, I'd say.

Beck said...

Yum. And I'm glad Ashley asked that!

Abigail said...

Just what I was looking for to add to my Fall feasts. Here, here for French Canadian cooking!

Kris said...

My husband is now in love with you ;)

He sooo loves caramel, and I have never had such a good recipe.

Thanks!