Caramel Sauce

Yield: 1 1/4 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 10%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 11.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 32mg
  • Calcium: 28mg

Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon margarine
  • 3/4 cup evaporated skimmed milk
  • 1/2 teaspoon vanilla extract
  • Dash of salt

Preparation

  1. Combine sugar and water in a heavy saucepan, and place over medium-low heat. Cook 13 minutes or until sugar dissolves. (Do not stir.) Cover, increase heat to medium, and boil 1 minute. (This will dissolve any sugar crystals clinging to sides of pan.) Uncover and boil 10 additional minutes or until amber or golden. (Do not stir.)
  2. Remove from heat; let stand 1 minute. Carefully add margarine, stirring until it melts. Gradually add milk, stirring constantly. (Caramel will harden and stick to spoon.) Place pan over medium heat, and cook, stirring constantly, 3 minutes or until caramel melts and mixture is smooth. Remove from heat; stir in vanilla and salt. Pour sauce into a bowl; serve warm or chilled. Store in an airtight container in the refrigerator.
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