There's nothing like homemade caramel sauce. Try it drizzled on broiled pineapple slices.

Lee Ann Cox
Source: EatingWell Magazine, July/August 1997

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Recipe Summary

total:
30 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using nuts, toast them in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside.

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  • Combine sugar and water in a 2-quart heavy saucepan and bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once the mixture starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes.

  • Remove from heat and carefully pour in coffee. (Stand back, as caramel may sputter.) Let stand for 2 minutes. Return to low heat and whisk until caramel has dissolved. Remove from heat.

  • Swirl butter into caramel mixture. Gradually whisk in milk. Stir in vanilla and toasted nuts, if using. Let cool.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts

117 calories; protein 0.9g 2% DV; carbohydrates 20.5g 7% DV; dietary fiber 0.3g 1% DV; sugars 20.1g; fat 3.9g 6% DV; saturated fat 1.1g 6% DV; cholesterol 4.1mg 1% DV; vitamin a iu 77.7IU 2% DV; vitamin c 0.2mg; folate 1.6mcg; calcium 26.6mg 3% DV; iron 0.1mg 1% DV; magnesium 14.4mg 5% DV; potassium 53.2mg 2% DV; sodium 11.3mg 1% DV; thiamin 0mg 3% DV.
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