A cheesecake I wanted to make for Thanksgiving called for caramel. Well, I thought I would be snazzy and make my own at home. When I got around to it, I realized I did not have enough of the heavy cream to make it. Frantic, I searched for an alternative. I knew you could make caramel using just a can of sweetened, condensed milk, however, I did not have the hours necessary to make it. While scouring the Internet, I came across this recipe. It still uses the sweetened condensed milk, but only takes a handful of minutes to prepare- not hours.
It came out perfectly. Just the right consistency and flavor. We used what we needed for the cheesecake, and the rest we plan to use for a whole variety of things: on top of the waffles (using the leftover apple filling from said cheesecake), drizzled on top of ice cream, as dippers for apples, Boyfriend even dunked his string cheese into it to try and said it was pretty tasty!
This recipe makes about 4 cups of sauce.
Ingredients:
2 cups brown sugar
1 14-oz can sweetened condensed milk
1/2 cup butter
1 teaspoon vanilla
1/2 cup milk (more, if needed)
Directions:
Stir sugar and condensed milk together over low to medium heat, stirring constantly, until sugar is dissolved..
Add butter and vanilla. Stir well.
Remove from heat and add milk. Stir until well mixed and thickened.
Use immediately, or store in the fridge.
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