Serves 1
Directions
- 1Pour two 14 oz cans of sweetened condensed milk into your pan, scraping out all contents.
- 2Add 2 cups of light or brown sugar to the pan with the condensed milk.
- 3Turn the heat to medium and stir constantly until the mixture is fully incorporated and comes to a boil.
- 4Once boiling, reduce the heat to low and simmer for 5 minutes, continuing to stir.
- 5After 5 minutes, turn off the heat and add 4 tablespoons of butter, melting it into the sauce.
- 6Add 2 teaspoons of salt and mix well, ensuring the butter is completely melted.
- 7Stir in 2 tablespoons of vanilla.
- 8Pour the hot caramel sauce into hot jars.
- 9Wipe the rims of the jars with vinegar to remove any sticky residue and ensure a proper seal.
- 10Place lids and rings on the jars, tightening them fingertip tight.
- 11Place the hot jars into boiling water, ensuring the jars are completely submerged.
- 12Water bath the jars for 10 minutes.
- 13After 10 minutes, turn off the heat and let the jars sit in the pot for 5 minutes before removing them.
- 14Let the sealed jars sit undisturbed for 12 to 24 hours to ensure they properly seal and become shelf-stable.
Ingredients
- 2 cans sweetened condensed milk
- 2 c brown sugar
- 2 tsp salt
- 4 tbsp butter
- 2 tbsp vanilla
Equipment
panjarslidsringswater bath canner
Tips
- Stir constantly to prevent sticking and burning.
- Wipe jar rims with vinegar for a proper seal.
- Let jars sit undisturbed for 12-24 hours after water bathing to ensure proper sealing.
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