Rating: 2 stars
1 Ratings
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This quick caramel sauce is made lighter with evaporated fat-free milk and uses molasses to give it rich flavor.

Source: EatingWell Magazine, September/October 1991

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Recipe Summary test

total:
20 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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

Nutrition Facts

1 tablespoon
44 calories; protein 0.6g; carbohydrates 9.5g; sugars 9.5g; fat 0.5g; saturated fat 0.3g; cholesterol 1.6mg; vitamin a iu 46.2IU; vitamin c 0.1mg; folate 0.7mcg; calcium 23.9mg; magnesium 2.8mg; potassium 31mg; sodium 9.4mg.

1/2 other carbohydrate

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