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Bourbon Caramel Sauce

Yield 1 1/3 cups (serving size: about 1 tablespoon)
This silky sauce, which earned our Test Kitchens' top rating, capitalizes on bourbon's oaky spirit. It's delicious over low-fat vanilla ice cream, pound cake, or bread pudding. Cover the surface of any leftovers with plastic wrap (to prevent a skin from forming).

Ingredients

  • 1 1/2 cups sugar
  • 2/3 cup water
  • 2 teaspoons light-colored corn syrup
  • 1/4 cup evaporated low-fat milk
  • 1/4 cup fat-free half-and-half
  • 1 tablespoon butter
  • 3 tablespoons bourbon

Nutrition Information

  • calories 90
  • caloriesfromfat 8 %
  • fat 0.8 g
  • satfat 0.5 g
  • monofat 0.2 g
  • polyfat 0.0 g
  • protein 0.3 g
  • carbohydrate 20.2 g
  • fiber 0.0 g
  • cholesterol 2.5 mg
  • iron 0.0 mg
  • sodium 14 mg
  • calcium 13 mg

How to Make It

  1. Sprinkle sugar in an even layer in a large, heavy saucepan. Combine 2/3 cup water and syrup; pour over sugar. Cook over medium-high heat until sugar dissolves (about 4 minutes), stirring gently. Cook an additional 20 minutes or until golden (do not stir). Remove from heat. Gradually stir in milk, half-and-half, and butter using a long-handled wooden spoon (mixture will bubble vigorously). Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Stir in bourbon. Serve warm. (Mixture thickens as it cools.)