Dessert Topping: Caramel Sauce Recipes by Linda in MO

Recipes by
posted by Linda in MO 09-25-100 4:09 PM

Caramel Sauce

14-ounce can sweetened condensed milk
1/2 cup margarine, melted
1-1/2 cups brown sugar
3/4 cup light corn syrup
1 teaspoon vanilla extract
Dash salt
Chopped nuts, opt.

In a saucepan, combine milk, margarine, sugar and corn syrup. Cook 5 minutes on medium heat until sugar is dissolved or microwave on medium for 5 minutes. Stir in vanilla, salt and nuts. Serve warm with pound cake, brownies, marshmallows and fruit or over ice cream. Makes 2-1/2 to 3 cups.

Caramel Sauce
1/2 cup butter
1 cup light brown sugar, firmly packed
1 tbsp. vanilla
1/2 cup real whipping cream

Combine the butter and sugar in a heavy saucepan. Using medium heat, cook until the sugar is melted - stir often. Stir in the whipped cream and bring the mixture to a full boil. Add vanilla.
Makes 1 1/4 cups.

Use on ice cream, cake and I've even dipped apple slices in it!

Light Caramel Sauce

12 ounce can evaporated skim milk
1 1/2 tablespoon cornstarch
1/2 cup light brown sugar
1/2 cup white sugar
1 tablespoon reduced-fat margarine
1 1/2 teaspoon vanilla extract
1/2 teaspoon butter flavor extract

Combine milk and cornstarch in a saucepan and stir until dissolved. Add light and dark brown sugars and margarine. Cook over medium-high heat until mixture thickens, stirring with a whisk. Remove from heat and stir in vanilla and butter flavoring. Makes 6 servings Per Serving: 132.20 Cal

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