Jill's Caramel Sauce
- 1½ cups granulated sugar
- 1½ cups brown sugar
- 1½ cups butter
- 1½ cups light corn syrup
- 1 can (4 oz.) sweetened condensed milk
- Combine ingredients in a heavy saucepan. Stirring constantly, bring to a boil.
- Cook until mixture reaches 238 degrees or forms a firm ball when added to cold water.
- Undercook if using for crepes. Can be thinned with milk if it gets too thick to drizzle onto crepes.
Recipe by Table for Fifty at https://tableforfifty.com/crepe-extravaganza-crepes-bar/
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