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Caramel Sauce
Caramel Sauce
0 Reviews
From: EatingWell Magazine, July/August 1997
There's nothing like homemade caramel sauce. Try it drizzled on broiled pineapple slices.
- By: Lee Ann Cox EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup chopped pecans, or walnuts (optional)
- ¾ cup granulated sugar
- ⅓ cup water
- ⅓ cup double-strength brewed coffee, or 2 teaspoons instant coffee dissolved in ⅓ cup hot water
- 1 tablespoon butter
- ¼ cup evaporated skim milk
- ½ teaspoon vanilla extract
Preparation
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Active
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Ready In
- 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.
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
- Serving size: 2 tablespoons
- Per serving: 117 calories; 4 g fat(1 g sat); 0 g fiber; 20 g carbohydrates; 1 g protein; 2 mcg folate; 4 mg cholesterol; 20 g sugars; 78 IU vitamin A; 0 mg vitamin C; 27 mg calcium; 0 mg iron; 11 mg sodium; 53 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1 other carbohydrate, 1 fat
