HOW TO MAKE CARAMEL COLOR RECIPES

Steps:

• In a medium saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 minutes more. (If you're using a candy thermometer, you want it to reach 350°). Once caramel is a deep copper color, turn off heat and immediately stir in cream and butter. Mixture will bubble up so be careful!  Let cool slightly in pan, then transfer to a container to cool completely. Store covered in the refrigerator for up to 1 month.

Steps:

• Prepare the jar and all the ingredients before cooking. Keep them within easy reach.
• Grease the pot with a little bit of vegetable oil.
• Place butter, brown sugar, water, and salt in the pot. Boil over medium-low heat and stir until the butter has melted.
• Bring to a boil then reduce the heat. Let it simmer vigorously and stir constantly using a silicone spatula. This should take about 5 to 7 minutes depending on the consistency you want. Scrape the sides to prevent crystals from forming.
• Remove from the heat and let it cool for a bit. If the consistency is too thin for you, simmer it again over low heat.
• Mix the milk and vanilla separately before adding them to the mixture so you can add them at once.
• Remove from the heat again and stir in the evaporated milk and vanilla mixture. This is the part where you expect the mixture to bubble like crazy. Stir constantly until well combined.
• Add more milk if you haven’t achieved your desired consistency.
• Store it in a jar and cool down before serving. Refrigerate for up to 3 weeks or freeze for up to 3 months in a plastic airtight container.