When it comes to things like fall and winter flavored desserts, there are few things that a good caramel sauce doesn’t make better. Problem is, caramel is either too thick or too thin and it never lasts very long. This sauce is easy as can be, and keeps in the fridge for a couple months. This also is delicious in coffee. In fact I can think of a few people in my kitchens over the years that i would always have to make a double batch for. All because it wound up in their coffee!
3 Cans of evaporated milk (36 oz total)
21 oz Sugar
1 t Salt
1 t Baking soda
2 t Vanilla extract
With your burner on low, add all ingredients to a pot that is at least 4x the size of the amount you started with. This is going to bubble up quite a bit. Whisk everything together until it starts to simmer.
As it’s simmering, it’s going to start to foam. Scoop this foam out. We do this to help remove the imperfections that are caught in the foam.
It should foam up 3x. Skim it each time it foams up.
After you’ve skimmed the foam 3x, let it reduce for another 15-20 minutes. Let it cool and pour it into your storage container.
Pour it over apple tart, cheese and crackers, or just over some ice cream and enjoy! It’s smooth, creamy and just plain delicious.