Caramel Sauce

July/August 1997

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

Caramel Sauce

Makes: About 1 cup

Active Time:

Total Time:


  • 1/4 cup chopped pecans, or walnuts (optional)
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 1/3 cup double-strength brewed coffee, or 2 teaspoons instant coffee dissolved in 1/3 cup hot water
  • 1 tablespoon butter
  • 1/4 cup evaporated skim milk
  • 1/2 teaspoon vanilla extract


  1. 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.
  2. 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.
  3. 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.
  4. Swirl butter into caramel mixture. Gradually whisk in milk. Stir in vanilla and toasted nuts, if using. Let cool.

Tips & Notes

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


Per 2-tablespoon serving: 119 calories; 4 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 20 g carbohydrates; 1 g protein; 0 g fiber; 11 mg sodium; 54 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

More From EatingWell

Recipe Categories

Total Time
30 minutes or less
Health & Diet Considerations
Low cholesterol
Gluten free
8 or more
Ease of Preparation
July/August 1997
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