I make a lot of recipes. Some turn out and some do not. Both can be epic in their own way, of course. It’s always disappointing when it’s an epic fail, but it’s oh so fantastic when they turn out the way you’d hoped. This is one of those joyous recipe triumphs that I just can’t get enough of.
Every time I’ve served it for family or friends, they are actually shocked of how much they like it. I like to watch them out of the corner of my eye (in a non-creepy way!) and see just how often they go back for more! Every time I leave with an empty jar or bowl and can’t help but smile.
Over the few (okay, many) times I’ve made this, I’ve discovered how yummy it is on everything! One classic way is to use it for dipping apples or even drowning a scoop of ice cream in it. My all time favorite way, though, is to drizzle it over waffles that have already been slathered in Nutella and topped with bananas. AND possible served with a dollop of whipped cream.
However you choose to eat it, I promise you that you are going to love it!!!
1 1/2 cups granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter, cubed
1/2 tsp salt
12 oz can of evaportated milk OR 1 1/2 cups heavy cream
1 tsp pure vanilla extract
In a medium pot over medium-high heat, combine sugar, corn syrup, butter, salt and milk together. Bring to a boil and cook for 8 minutes, stirring constantly. Remove from heat and mix in vanilla. Let it cool for 20 minutes before serving. When storing, cool completely and place in an airtight container. It can be stored in the refrigerator for up to 3 weeks.
When reheating, place in a microwave safe container and heat for 30-60 seconds.