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EatingWell Test Kitchen
“This quick caramel sauce is made lighter with evaporated fat-free milk and uses molasses to give it rich flavor.”
1 cup sugar
½ cup water
1 tablespoon butter
¾ cup nonfat evaporated milk
1 teaspoon molasses
½ teaspoon vanilla extract
1Combine 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.
2Using 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.