Caramel Sauce



4 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 18 Minutes

Nutritional Information

Calories 116
Caloriesfromfat 0.0 %
Fat 2.8 g
Satfat 1.8 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 2 g
Carbohydrate 20.7 g
Fiber 0.0 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 60 mg
Calcium 81 mg


1 cup sugar
1/3 cup water
1 tablespoon butter
1/2 cup fat-free evaporated milk
1/2 teaspoon vanilla extract


1. Combine sugar and water in a large skillet. Cook over medium heat 15 minutes or until golden (do not stir). Brush crystals from sides of pan with a wet pastry brush, if necessary.

2. Remove pan from heat; let stand 1 minute. Carefully add butter, stirring until butter melts. Gradually add milk, stirring constantly. (Caramel will harden and stick to spoon.) Cook, stirring constantly, over medium heat 2 minutes or until caramel melts and mixture is smooth and slightly thickened. Remove from heat; stir in vanilla.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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