Caramel Sauce
Serve this sauce over fruit or frozen yogurt for a dessert or special snack.
contains dairy
Ingredients
US
Metric
- 8 1/3 tablespoons milk (non-fat, dry, 1/2 cup + 1 teaspoon)
- 1 1/4 cups water
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
Make it lactose-friendly
- 8 1/3 tablespoons milk (non-fat, dry, 1/2 cup + 1 teaspoon) → lactose-free milk, oat milk, or almond milk
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash hands with soap and water.
- Reconstitute non-fat dried milk with water. Combine reconstituted milk and cornstarch in a small saucepan and mix until cornstarch in thoroughly dissolved.
- Add the butter and brown sugar and cook over medium heat, stirring constantly with a wire whisk until mixture thickens and comes to a boil. Continue to boil 1 minute.
- Remove pan from heat and stir in vanilla. Serve warm over baked French toast, ice cream, or fruit.
This is a variation — USDA MyPlate edition. Base recipe: Caramel Sauce →
Make it yours
Nutrition (per serving)
| Calories | 66 |
|---|---|
| Protein | 1.0 g |
| Fat | 2.0 g |
| Carbs | 11.0 g |
| Fiber | 0.0 g |
| Sodium | 20 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)