This is literally the easiest homemade caramel sauce recipe that I’ve had for years written down on a scrap of paper. I don’t even remember where it came from, but I cannot take credit for developing….only for being a very happy consumer. I hope you enjoy it as well.
1/2 C. butter
1 1/2 C. brown sugar (I like dark brown sugar, but you can use light if you prefer)
3/4 C. light corn syrup
1 can (14 ounces) sweetened condensed milk
1 tsp. vanilla bean paste (or vanilla extract)
1/4 tsp. ground cinnamon
1. In a 2-quart saucepan, melt butter on low heat.
2. Add brown sugar, corn syrup, and milk, stirring to combine. increase heat to medium.
3. Stir constantly until mixtures come to a boil. use a spoon that won’t melt as the caramel gets very hot (I use a whisk).
4. Remove from heat and whisk in vanilla and cinnamon.
P.S. I let cool and then put in an airtight container and keep in the refrigerator. I don’t know how long it will last as it disappears in our house pretty quickly, but I imagine at least a couple of weeks. Great on ice cream, cakes, cookies, pretzels…anything!!