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Cinnamon Caramel Sauce

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

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

Nutrition 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

How to Make It

  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.