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Caramel Sauce

September/October 1991

Your rating: None Average: 3.6 (7 votes)

This quick caramel sauce is made lighter with evaporated fat-free milk and uses molasses to give it rich flavor.


Caramel Sauce

Makes: 1 1/2 cups

Active Time:

Total Time:

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon butter
  • 3/4 cup nonfat evaporated milk
  • 1 teaspoon molasses
  • 1/2 teaspoon vanilla extract

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 5 days. Warm slightly before serving.

Nutrition

Per tablespoon: 44 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 9 mg sodium; 31 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate


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