Caramel Sauce

From EatingWell: September/October 1991

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

Makes: 1 1/2 cups

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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.
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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