Caramel Sauce for Ice Cream

Desperate for some caramel sauce on a Sunday, and no cream in the house, we found this recipe and fell in caramel love.  It may be because of how much vanilla is in it, but oh my, it's so good.

3/4 C. butter
1 1/2 C. brown sugar
2 T. water
1/4 t. salt
1/3 C. evaporated milk or cream
1 T. vanilla

Combine the butter, sugar, water, and salt over medium heat, stirring constantly.  Bring to a boil for about 5 minutes;  thicker is better.  Remove from the heat and stir in the milk and vanilla.

Waffles

I have been making these waffles for decades.  Literally.  Because I'm old.

1 3/4 C. flour
1 T. sugar
1 T. baking powder
1 t. salt
1 1/2 C. milk
1/3 C. vegetable oil
2 egg yolks
2 eggs whites

Mix all the dry ingredients together.  Mix the milk, oil, and yolks together.  Whip the egg whites.  Mix the dry and the wet ingredients together, leaving some lumps.  Fold in the egg whites.  Cook in the waffle iron.

Caramel for apples and pretzels

I found this recipe years ago, and after many batches of trial and error, I finally got it.

1.5 C. sugar
1.5 C. brown sugar
1.5 C. butter
1.5 C. light corn syrup
1 can (14 oz.) sweetened condensed milk

Combine all ingredients.  Stir constantly and bring to a boil over medium heat.  Cook until the caramel starts to just barely form a soft ball, but with a slight hardening on the edges.  At this stage it's perfect for apples and pretzels.  Cook a little longer for caramels.


On Mom's candy thermometer - between 235 and 240 degrees,