Caramel Sauce without heavy cream

In need of a caramel sauce for a recipe (Butter-Pecan Kringle) and with no heavy  cream in the fridge, I found this recipe for cream-free Caramel Sauce @ The-Level Headed Chef's blog . . .

Caramel Sauce   Makes about 2 cups
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
1 stick of butter
1/2 cup of whole milk (or what you have, higher fat content is ideal for texture)
1/4 teasoon salt
  1. Place the butter, sugar, and salt in a medium pot over medium heat. Stir until the butter and sugar have dissolved.
  2. Add the milk and let the mixture boil aggressively for 3 or 4 minutes stirring every 10 seconds or so to prevent the caramel on the bottom of the pot from burning.
  3. Remove from the heat and allow to cool completely at room temperature before using.
  4. Store in a glass canning jar in the fridge for up to 3 weeks. You can reheat it in the microwave in a glass bowl or right in the glass jar with the lid removed for 20 second intervals, stirring in between until it reached the consistency you desire.
Recipe without photos . . .
Caramel Sauce   Makes about 2 cups
1/2 cup granulated sugar 
1/2 cup lightly packed brown sugar 
1 stick of butter 
1/2 cup of whole milk (or what you have, higher fat content is ideal for texture) 
1/4 teasoon salt 
  1. Place the butter, sugar, and salt in a medium pot over medium heat. Stir until the butter and sugar have dissolved.
  2. Add the milk and let the mixture boil aggressively for 3 or 4 minutes stirring every 10 seconds or so to prevent the caramel on the bottom of the pot from burning.
  3. Remove from the heat and allow to cool completely at room temperature before using.
  4. Store in a glass canning jar in the fridge for up to 3 weeks. You can reheat it in the microwave in a glass bowl or right in the glass jar with the lid removed for 20 second intervals, stirring in between until it reached the consistency you desire.

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