Cinnamon Caramel Sauce

recipe
Drizzle this smooth, sweet sauce on chocolate cake, apple pie, pound cake, or low-fat vanilla ice cream. Store refrigerated in an airtight container for up to five days, and bring to room temperature before using. Omit the cinnamon, if you prefer.

Yield:

1 1/3 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 83
Caloriesfromfat 5 %
Fat 0.5 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 20.2 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 49 mg
Calcium 5 mg

Ingredients

2 cups sugar
1/2 cup water
1/4 cup hot water
6 tablespoons half-and-half
1/2 teaspoon kosher salt
1 (3-inch) cinnamon stick

Preparation

1. Combine sugar and 1/2 cup water in a small, heavy saucepan over high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes). Cook another 8 minutes or until golden (do not stir). Remove from heat; cool slightly. Carefully stir in 1/4 cup hot water, half-and-half, and 1/2 teaspoon salt. Add cinnamon stick; cool to room temperature. Discard cinnamon stick. Divide sugar mixture between two sterilized (8-ounce) glass jars. Cover and refrigerate. Serve at room temperature or slightly warmed.

Marcia Whyte Smart,

Cooking Light

November 2008
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