Name: All the Time in the World Caramel Sauce
Yield: Makes about 4½ cups.
Ingredients: 1 tsp. light molasses (Barbados); ⅓ cup pure maple syrup (don’t even think about substituting imitation syrup!); ½ tsp. pure vanilla extract; ¼ tsp. salt; 14-oz. can sweetened condensed milk; 1 cup unsalted butter, softened to room temperature; 1 lb. dark brown sugar; ⅔ cup dark corn syrup

Preparation info

Makes about
4½ cups

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

This caramel sauce is phenomenal—and delicious atop brownies (or drizzled atop fresh apple slices while they’re baking). Remember when your mom made you caramel apples? Me neither. This recipe makes up for the neglect! Special Note: You will need a clip-on candy thermometer and a pastry brush to make this recipe.

Ingredients

Caramel Sauce

1 lb. dark brown sugar
1 cup unsalted butter, softened to room temperature

Method

For the Caramel Sauce

Combine all the ingredients in a 3-qt. saucepan. (Saucepan needs to be at least 3" deep to allow for expansion of the mixture while cooking.) Stir mixture with a wooden spoon over medium-low heat until sugar dissolves. (The easiest way to test this is to carefully rub a little caramel between two fingers—if no sugar crystals are