My Uncle’s Famous Caramel Sauce

In a medium sauce pan, put your brown sugar, corn syrup and butter. Starting on medium to low heat, carefully and patiently stir until your butter is melted. Turning up the heat (ever so slightly) and bring to a boil, constantly stirring. You want to have a very smooth and silky texture (no grainy sugar bits). Stir your mixture for about 5-7 minutes.

Remove from the heat and add your condensed milk. Stir vigorously (my Uncle’s word) in order to mix everything very well. Add 3/4 cup of very hot water. Stir (still) constantly for about 10 minutes to cool your caramel.

The most important thing is not to bring your heat up too quickly, otherwise you will burn your caramel and we all know burnt caramel tastes nasty. The second important thing is the stirring. It will help the consistency of your caramel.