Bourbon Caramel Sauce

recipe
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).

Yield:

1 1/3 cups (serving size: about 1 tablespoon)

Recipe from

Nutritional 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

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

Preparation

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.)

Note:

Kathleen Kanen and Becky Luigart-Stayner,

May 2007
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