It's apple season, and I'm enjoying the variety of apples at the grocery store. My favorites are Pink Lady and Jonathan.
Last night I cooked up this caramel sauce before dinner, and we ate twice as many apple slices as usual. I like this recipe because it uses evaporated milk instead of cream, so I can make it from ingredients I normally keep on hand.
1/2 cup butter
1 cup packed brown sugar
4 teaspoons water
1/2 cup evaporated milk
1 teaspoon vanilla
Combine first four ingredients in saucepan and bring to a boil, stirring constantly. Boil about 4 minutes. Remove from heat and stir in milk and vanilla. Sauce will thicken as it cools. Store in refrigerator and reheat before use.
(Adapted from this recipe.)