Caramel Sauce



1 1/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 10 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 11.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 32 mg
Calcium 28 mg


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


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.)

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.

January 1996
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