- 3/4cup unsalted butter
- 1 1/2cups light brown sugar, packed
- 2tablespoons water
- 1/4teaspoon salt
- 1/2 cup evaporated milkplus more as needed depending on desired consistency
- 1tablespoon vanilla extract
Add butter, brown sugar, water, and salt to medium saucepan and heat over medium-low heat, stirring until butter melts.
Bring to a boil then reduce to a vigorous simmer, whisking constantly until thickened, approximately 5-7 minutes. Keep in mind, the caramel sauce will thickens more as it cools. (If the caramel sauce still looks thin after you remove it from the heat, then return to a simmer.)
Remove from heat and stir in 1/2 cup evaporated milk (it will bubble a lot) and vanilla. Add additional evaporated milk to reach desired consistency.