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Evaporated Milk Caramel Recipe

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3.9 from 70 reviews

This Evaporated Milk Caramel recipe produces a rich, creamy, and buttery caramel sauce that's perfect for drizzling over desserts, stirring into coffee, or adding a sweet touch to your favorite treats. Made with simple ingredients like brown sugar, butter, and evaporated milk, it combines the deep flavor of caramel with a luscious texture that melts beautifully in the mouth.

Ingredients

Caramel Sauce

  • 1 cup / 200 g / 7 oz light brown sugar
  • 1/4 cup / 60 ml / 2 fl oz water
  • 1/4 cup / 55 g / 2 oz unsalted butter
  • 2/3 cup / 160 ml / 5.4 fl oz evaporated milk
  • 1 tbsp vanilla extract
  • 1/4 to 1 tsp salt (or to taste)

Instructions

  1. Combine Sugar and Water: In a medium saucepan, mix the light brown sugar and water. Place the pan over medium heat and stir gently until the sugar dissolves completely.
  2. Cook the Caramel: Allow the sugar mixture to boil without stirring, letting it cook until it turns a deep amber color, indicating the caramel has formed. This usually takes about 5 to 7 minutes, but watch closely to avoid burning.
  3. Add Butter: Remove the pan from heat and carefully add the unsalted butter, stirring continuously until fully melted and combined with the caramel.
  4. Incorporate Evaporated Milk: Slowly pour in the evaporated milk while stirring continuously. The mixture will bubble vigorously; continue to stir until the sauce is smooth.
  5. Flavor and Season: Stir in the vanilla extract and salt, adjusting the salt amount according to your taste preference to balance sweetness and enhance the caramel flavor.
  6. Cool and Store: Allow the caramel to cool slightly before using. Pour it into a clean container and store in the refrigerator. Reheat gently before serving, if desired.

Notes

  • The caramel sauce thickens as it cools, so for a thinner consistency, warm gently before using.
  • Use unsalted butter to control the saltiness of the caramel. Add salt separately for best flavor balance.
  • Be cautious while cooking caramel as the sugar syrup is extremely hot and can cause burns.
  • Store leftover caramel sauce in an airtight container in the refrigerator for up to two weeks.
  • This caramel is excellent for topping ice cream, pancakes, or mixing into beverages.

Find it online: https://recipethrive.com/evaporated-milk-caramel-recipe/