Lower Fat Caramel Sauce Recipes

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LOWER FAT CARAMEL SAUCE



Lower Fat Caramel Sauce image

I got the off of about.com. I had not looked on here first, and I am glad, because this does not use that much cream or butter, but is still super good.

Provided by nickie409

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups brown sugar
4 tablespoons flour
1 cup water (boiling)
1 dash salt
2 tablespoons cream
2 tablespoons butter (not margarine)
vanilla (to taste)

Steps:

  • Mix sugar and flour together in a sauce pan, blend well. Add the boiling water and the salt. Cook over medium heat, stirring constantly, for 6-8 minutes, or until it thickens and starts to come away from the edges of the pan. If it is too thick, add a little more water. Remove from heat and add the butter, the cream, and the vanilla (I used about 1/2 tsp.). Stir until thoroughly combined.

Nutrition Facts : Calories 276.5, Fat 5.4, SaturatedFat 3.4, Cholesterol 15.7, Sodium 78, Carbohydrate 58.1, Fiber 0.1, Sugar 53.4, Protein 0.8

REDUCED FAT CARAMELS



Reduced Fat Caramels image

I found this recipe here but changed to nonfat milk. Since reduced fat margarines don't make that big a difference in fat content and butter is so important for flavor, I left the butter as is. This is an experimental work for me. The original author did not specify the size of the pan, so I'm guessing a 13x9 for small cubes of caramel.

Provided by Cathleen Colbert

Categories     Candy

Time 1h5m

Yield 100 serving(s)

Number Of Ingredients 6

2 cups sugar
1 cup light corn syrup
3 cups nonfat milk
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, combine sugar, syrup and 1 cup milk.
  • Cook over medium heat, stirring constantly, until the sugar dissolves.
  • Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
  • Slowly add second cup of milk and continue to cook to firm ball stage.
  • Slowly add third cup of milk, butter and salt.
  • Cook to firm ball stage and remove from heat.
  • Immediately pour into buttered pan.
  • Let cool completely before cutting to pieces with a sharp, wet knife.

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