Caramel Sauce
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INGREDIENTS 1-3/4 cups sugar
1 cup light corn syrup
1/4 cup water
1/4 cup butter
12-ounce can evaporated milk
1 teaspoon vanillaMix corn syrup, sugar, and water in saucepan. Insert candy thermometer and cook to 250 degrees. The sugar mixture will become a clear syrup.
Melt butter, adding it to the sugar mixture in a slow steady stream while stirring. Bring heat up to 270 degrees.
Stirring constantly, add milk in a slow steady stream. Be careful it may start to burn at this point, the constant stirring will keep it from burning. Mixture will begin to turn a caramel color. While stirring, bring heat back up to 230 degrees.
Remove from heat and add vanilla. Let caramel cool slightly.
NOTE - Serve over baked apple. You can also slice a fresh apple and pour caramel over the top; also great on apple pie and ice cream.
For Spoon Candy - Pour caramel over marshmallows and eat with a spoon.
If sauce becomes too thick heat in microwave and add more milk until you achieve desired consistency.