Sunday, September 13, 2009

Mindy Bowers Carmel Sauce - Jackie Beauchamp

½ C. Butter
1 C. Brown Sugar
¼ tsp. salt

½ C. Evaporated milk
1 tsp. Vanilla

In a saucepan, melt the butter. Slowly add the brown sugar and salt, whisk until blended. Stir until boiling. Remove from heat. Slowly whisk in milk and vanilla until blended.

Store in airtight container in refrigerator

Serving ideas:
over ice cream
over angel food cake (with bananas, yummy)
with apples
on pancakes or waffles

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