Caramel Sauce

Caramel Sauce

1 Review
From: EatingWell Magazine September/October 1991

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

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon butter
  • 3/4 cup nonfat evaporated milk
  • 1 teaspoon molasses
  • 1/2 teaspoon vanilla extract


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  1. 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.
  2. 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 information

  • Serving size: 1 tablespoon
  • Per serving: 44 calories; 0 g fat(0 g sat); 0 g fiber; 10 g carbohydrates; 1 g protein; 1 mcg folate; 2 mg cholesterol; 10 g sugars; 46 IU vitamin A; 0 mg vitamin C; 24 mg calcium; 0 mg iron; 9 mg sodium; 31 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

Reviews 1

February 02, 2013
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By: EatingWell User
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.

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