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

Cooking Light

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.)