Butter Cream Syrup

Time: 10 minutes
Yield: 4 cups
Recipe from the lovely and wonderful Angela Howells

***NOTE: You could easily half this recipe. Also, it will keep for 5-6 days in the refrigerator.

1 C butter (I use salted)
2 C sugar
1 (12 ounce) can evaporated milk
2 tsp vanilla
dash salt

1. Place 1 cup butter into a sauce pan and melt it over medium high heat. (Melt the butter not the pan, man.) 
2. Add 2 cups sugar and 1 can evaporated milk. (Not sweetened condensed milk, please...though it is wonderful, yes?)
3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.  
4. Add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine. 
5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits. 

Serve over pancakes, waffles, ice cream. warm peach cobbler...or just spoon it directly into your mouth. I will not tell a single soul. :)