Carmel Topping

4 tbsp margarine - melted
1 1/4 cups brown sugar
2/3 cup white karo syrup
3/4 cup canned evaporated milk

Combine margarine, karo syrup, and brown sugar. Heat to 230 degrees (using candy thermometer) and cool slightly. Stir in canned milk and serve over ice cream. Also good on apples or for fondue.

-Jenn Baugh