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Cinnamon Caramel Sauce

Cinnamon Caramel Sauce

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.

Cooking Light NOVEMBER 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 5%
  • Fat: 0.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 20.2g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 49mg
  • Calcium: 5mg
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Cinnamon Caramel Sauce recipe

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