Caramel Sauce

Lynette Kilpatrick
Hutchinson, Kansas

1 c. butter, not margarine
2 1/4 c. packed brown sugar
dash of salt
1 c. light corn syrup
14 oz. sweetened condensed milk
1 tsp. vanilla

Melt butter in a heavy 3 qt. saucepan on medium heat. Add sugar and salt; stir thoroughly. Stir in corn syrup. Gradually add the sweetened condensed milk, stirring constantly. Clip candy thermometer to the side of pan and heat to 220 degrees. Remove from heat and stir in vanilla. Delicious over apple slices, popcorn and ice cream.

*Note: Can be made one day, cooled, left at room temperature, and reheated the following day in a crock pot on low setting – use non stick spray on inside of crock pot prior to adding caramel for easier clean up.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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This recipe is featured in Adrian’s “Between Friends” Cookbook

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