This is the most amazing caramel sauce ever! Our favorite way to use it is a dip for apples, but you can use as a glaze for ice cream, or even make caramel squares. The recipe is for caramel apple dip, but I will explain how to adjust the recipe for glaze or squares.
It is smooth and creamy, and it tastes even better than the caramel squares you get from the store.
1 cup butter (you can use margarine)
2 cups brown sugar
Dash of salt
1/2 cup light corn syrup
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla
Melt butter in a 3-quart sauce pan. Add sugar and salt, stir well.
Stir in corn syrup, mix well.
Gradually add milk, stirring constantly.
Cook and stir over medium heat to thread stage (215˚-235˚), 10 to 15 minutes. Be careful to stir VERY well while it is cooking, otherwise the brown sugar will "flake up" when it starts boiling, and it will look like there are little brown flecks in it. It won't taste bad, it's just not very pretty.
Remove from heat, stir in vanilla. Pour into buttered pan (I use a casserole dish).
Allow to cool slightly before dipping your apples into it!
Variation for caramel glaze for ice cream.
Basically you need to make the caramel thinner so it won't become too chewy on contact with the cold ice cream.
I add 1/4 cup more of butter, and use only 1/4 cup of corn syrup instead of 1/2 a cup. Then I heat it to a little less than the thread stage (about 200˚) . Otherwise, follow the recipe, with these changes.
Variation for caramel squares.
Now you need your caramel to be much more chewy, so you can cut it into squares. use 2 1/4 cups of brown sugar, instead of just 2, and use a whole cup of corn syrup, instead of 1/2.
Otherwise everything else is the same, but pour your caramel into a buttered 9X9X2 inch pan, cool and cut into squares.
Have fun with the caramel!