Caramel Sauce
This quick caramel sauce is made lighter with evaporated fat-free milk and uses molasses to give it rich flavor. Source: EatingWell Magazine, September/October 1991
Ingredients
Directions
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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.
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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.
Tips
Make Ahead Tip: Cover and refrigerate for up to 5 days. Warm slightly before serving.
Nutrition Facts
Per Serving:
44 calories; 0.5 g total fat; 2 mg cholesterol; 9 mg sodium. 9.5 g carbohydrates; 0.6 g protein; Full Nutrition
Exchanges:
1/2 other carbohydrate
