I have gotten lax about trying new recipes but am making an effort to get back to it. I have tried multiple times to make caramel sauce. Most of the recipes call for a candy thermometer. Let me just say that candy thermometers and I are arch enemies. We have agreed to stay far, far away from each other. I have tried a few easy caramel sauce recipes with mixed results. I am not one to give up so I kept searching.
I recently found this recipe on Pinterest. It really did sound easy – no temperatures and simple instructions and ingredients. It worked great. My only error was putting it into a squeeze bottle. When it sits in the refrigerator, it firms up. I have been able to easily get it out with a spoon, but a jar would be a much better choice.
I put the leftover evaporated milk into an ice cube tray and froze it. Each cube is two tablespoons. It will be easy to thaw out a few cubes and make caramel sauce. Finally I am free from the expensive tasteless store bought version.