BUTTER CREAM SYRUP

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

Place 1 cup butter into a sauce pan and melt it over medium high heat. 
Add 2 cups sugar and 1 can evaporated milk.
Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.
Remove the pan from the heat and add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.
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…

Source: Jamie Cooks it Up!