Caramel Sauce

This caramel sauce is perfect. It’s designed to dip with apples, pour over three bags of popcorn, or drizzle over ice cream or brownies, but sneaking a little spoonful on the side - mmmmm, that’s good too! My sister-in-law Rachel Carpenter of John Day shared this recipe with me, and trust me, it will knock your shoes AND socks off!
This sauce needs no “extras,” but it is also good to dip the apples in the sauce followed by a dip in a little bowl of chopped nuts, M&Ms or ground chocolate graham crackers, etc., for added texture and flavor. Enjoy!

Ingredients:
1 C. butter
1 C. light Karo syrup
2 1/2 C. brown sugar
After cooking to softball stage add:
1 14 oz. can sweetened condensed milk
1 tsp. vanilla

Directions:
Combine ingredients in sauce pan, stir constantly over medium to medium-high heat. Using a candy thermometer, boil to softball stage – 240 degrees. You can also test the caramel by dripping a little into a glass of cold water and feeling the caramel to see if it is about right.
Remove pan from heat and add one can of sweetened condensed milk and a teaspoon of vanilla. Stir, and it’s ready to go!