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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