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Caramel Sauce

Caramel Sauce

This recipe goes with Glazed Apples in Caramel Sauce

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: 1/4 cup)
  • Cook time: 18 Minutes
  • Prep time: 1 Minute


  • 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.

Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 0.0%
  • Fat: 2.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 20.7g
  • Fiber: 0.0g
  • Cholesterol: 8mg
  • Iron: 0.0mg
  • Sodium: 60mg
  • Calcium: 81mg

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Caramel Sauce Recipe