Recipe Image

Caramel Sauce

  • 20 m
  • 20 m
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


  • 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.
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