This quick caramel sauce is made lighter with evaporated fat-free milk and uses molasses to give it rich flavor.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1991


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Combine sugar and water in a small, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring occasionally. Cook, without stirring, until the syrup turns amber, about 15 minutes. (Take care not to burn it.) Remove from heat and cool for 2 minutes.

  • Using a wooden spoon, stir in butter. Gradually stir in milk. Return to the heat and cook, stirring, until the caramel has dissolved, about 1 minute. Stir in molasses and vanilla. Serve warm.


Make Ahead Tip: Cover and refrigerate for up to 5 days. Warm slightly before serving.

Nutrition Facts

44 calories; protein 0.6g 1% DV; carbohydrates 9.5g 3% DV; dietary fiberg; sugars 9.5g; fat 0.5g 1% DV; saturated fat 0.3g 2% DV; cholesterol 1.6mg 1% DV; vitamin a iu 46.2IU 1% DV; vitamin c 0.1mg; folate 0.7mcg; calcium 23.9mg 2% DV; ironmg; magnesium 2.8mg 1% DV; potassium 31mg 1% DV; sodium 9.4mg; thiaminmg.

Reviews (1)

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Rating: 2 stars
I made this hoping to use it on my pancakes this morning but I burned the caramel. It burns VERY easily and it continues to darken in color even after you remove it from the heat. Next time I will take it off the heat when it is barely golden. Burned caramel doesn't taste good and as soon as you burn it there is no way to fix it. Read More