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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.

  • 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 none (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: 83none
  • 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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