1/3 - 1/2cupevaporated milkdepending on the consistency you want
1tspvanilla extract
Instructions
In a saucepan over medium heat, add your butter, brown sugar, water, and salt.
Bring to a full boil then immediately lower to a simmer (medium/low) for 5 minutes while stirring occasionally.
In a separate cup, add the vanilla extract to your evaporated milk. That way you can add it all in to the pot at once.
Once your mixture has been simmering for 5 minutes, remove it from the heat and slowly pour in your evaporated milk/vanilla mixture. It's going to bubble up like crazy but just keep stirring until it all comes together.
Make sure you cool it down before serving so it's not piping hot!
Notes
I like to start with adding only about 1/3 cup of the evaporated milk at first and then going from there. The sauce will thicken up as the caramel cools down. (in the pictures from this post, I used 1/2 cup of the milk)You can keep this in the fridge and just warm it up for about 20-30 seconds in the microwave when you're ready to use it. MAKES 1.5 CUPS