This silky sauce, which earned our Test Kitchens' top rating, capitalizes on bourbon's oaky spirit. It's delicious over low-fat vanilla ice cream, pound cake, or bread pudding. Cover the surface of any leftovers with plastic wrap (to prevent a skin from forming).
1 1/2 cups sugar
2/3 cup water
2 teaspoons light-colored corn syrup
1/4 cup evaporated low-fat milk
1/4 cup fat-free half-and-half
1 tablespoon butter
3 tablespoons bourbon
How to Make It
Sprinkle sugar in an even layer in a large, heavy saucepan. Combine 2/3 cup water and syrup; pour over sugar. Cook over medium-high heat until sugar dissolves (about 4 minutes), stirring gently. Cook an additional 20 minutes or until golden (do not stir). Remove from heat. Gradually stir in milk, half-and-half, and butter using a long-handled wooden spoon (mixture will bubble vigorously). Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Stir in bourbon. Serve warm. (Mixture thickens as it cools.)
I made it exactly to the recipe (keep watching carefully after 15 minutes so it doesn't burn). It was a colossal hit as a topping for baked apples in honey with whipped cream - my guests even put it in their after-dinner coffee!