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Ingredients
- 1 cup butter
- 1 (12 ounce) can evaporated milk
- 1 3/4 cups brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla
Method
- Melt butter in heavy saucepan over low heat. Add milk and sugars. Bring to a rolling boil over medium heat stirring constantly. Boil 1 minute.
- Cool slightly.
- Pour into blender, add vanilla, and cover and blend on medium until smooth. Serve over vanilla ice cream. Store covered in refrigerator up to 2 weeks (It never lasts that long at our house!).
