Easy Caramel Sauce

Easy Caramel Sauce - adapted from Carlsbad Craving

3/4 cup butter

1 1/2 cups light brown sugar, packed

2 tablespoons water

1/4 teaspoon salt

1 cup evaporated milk

1 tablespoon vanilla extract

1 tsp Mapleine extract

~   Melt butter in a medium saucepan and heat over medium heat, stirring until butter melts.

~   Add brown sugar, water, and salt, and mix well.

~  Bring to boil and continue to boil for 4-5 minutes (it will bubble a lot!), stirring occasionally.

~  Mix the extracts in the evaporated milk, set aside.

~  Remove from heat and slowly pour in the evaporated milk and extracts while stirring to control the bubbles. It will steam up, so be careful not to get your face burnt! Stir until well combined.

~  Let cool off the heat in the pan for about 30 minutes, then transfer to a glass jar with tight fitting lid OR if freezing, use a plastic container with airtight lid. **See Notes below.

** NOTES:

~  Store in the refrigerator in an airtight container for 5-7 days.

~  This caramel reheats beautifully in the microwave or stovetop.

~  You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that's NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using.