Rich caramel sauce drizzled over angel food cake gets a fresh fruit topping before being served to waiting guests. This dessert recipe is a don't miss!
1 cup sugar
1/4 cup water
1/4 teaspoon fresh lemon juice
1 tablespoon butter
1/4 cup evaporated low-fat milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 (10-ounce) round angel food cake, cut into 10 slices
2 cups chopped fresh fruit (such as berries, mango, and kiwi)
How to Make It
To make the caramel sauce: Combine sugar and 1/4 cup water in a medium-size, heavy saucepan over medium-high heat, stirring to dissolve the sugar. Add the lemon juice, and bring to a boil. Cook, without stirring, about 5 minutes, until syrup turns golden. (Be careful not to let it burn.)
Remove syrup from heat. Using a wooden spoon, stir in the butter until melted. Pour milk into a small microwave-safe bowl. Microwave on HIGH 30 seconds. Gradually stir milk into caramel until blended. (Caramel will begin to harden.)
Return caramel to mediumhigh heat, and cook, stirring often, 1 minute, until hardened caramel has dissolved. Remove from heat, and stir in vanilla and salt (makes about 3/4 cup sauce).
Top cake slices with fruit, and drizzle with warm sauce.
Quick tip: Make the caramel sauce ahead of time and store in the fridge for up to 5 days. Serve warm.