Salted Caramel Sauce
I’m particularly excited about this Salted Caramel Sauce and I know you are going to love it. Caramel Sauce is typically made from sugar, heavy cream, and butter – not a good candidate for lightening up. Here I’m using low-fat evaporated milk, a shelf-stable canned milk product with about 60% of the water removed from fresh milk to mimic the cream and just enough butter to give it a silky texture. You will have some leftover from making the pudding cups. Store in a jar in the refirgerator for up to 1 month.
Servings: 6
Calories:
Ingredients
- 1 cup sugar
- ¼ cup water
- 2 tablespoons unsalted butter
- 6 ounces low-fat evaporated milk
- 1 vanilla bean split and scraped, or 1 teaspoon pure vanilla extract
- Sturdy pinch of fine sea salt
Instructions
- Combine the sugar and water in a small heavy saucepan. Heat over medium high heat, swirling the pan occasionally, until the sugar dissolves. Continue to cook, without stirring, until it begins to turn golden around the edges. about 7 minutes (It is important not to stir, or the syrup may crystallize).
- When the syrup begins to color, remove from heat, and very gradually add the milk. (Be very careful because the syrup will furiously bubble up in the pan.) Add the butter. Return the pan to low heat and stir with a wooden spoon until the caramel is completely dissolved, about 3 minutes. Add the vanilla and a pinch of salt. Stir to combine.
- Serve warm or at room temperature. Store the cooled sauce in an airtight container in the refrigerator for up to 1 month; it will solidify. Reheat it over a double boiler or in a heavy saucepan over very low heat.