1. Add margarine, Karo syrup in a pan and bring to boil stiring constantly.
2. Add brown sugar, bring to boil stirring constantly.
3. Boil for two minutes stirring constantly. Make sure all crystals on side are dissolved.
4. Remove and let cool. (needs to be warm)
5. Pour Evaporated Milk in your blender.
6. Add carmel mixture and blend.
7. Add 1 tea Vanilla.
** Combine with Chocolate topping for a Chocolate Carmel topping.