Recipe: Caramel Sauce

CARAMEL SAUCE

When warm, this sauce is thinner than store-bought caramel sauce. It becomes thicker when chilled, but it's still pourable and perfect over ice milk.

1 cup sugar
1/4 cup water
1 tablespoon margarine
3/4 cup evaporated skimmed milk
1/2 teaspoon vanilla extract
Dash of salt

Combine sugar and water in a medium-size heavy saucepan. Place over medium-low heat, and cook 13 minutes or until sugar dissolves. (Do not stir.) Cover, increase heat to medium, and boil 1 minute. (This will dissolve any sugar crystals clinging to sides of pan.) Uncover and boil an additional 10 minutes or until amber or golden. (Do not stir.) Remove from heat; let stand 1 minute.

Carefully add margarine, stirring until margarine melts. Gradually add milk, stirring constantly. (Caramel will harden
and stick to spoon.) Place pan over medium heat, and cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt. Pour caramel into a bowl; cover and chill.

Yield: 1 1/4 cups (serving size: 1 tablespoon).