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Cooking at Home - Caramel Sauce
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Caramel Sauce. Courtesy USDA
Makes: 12 servings
Serve this sauce over fruit or frozen yogurt for a dessert or special snack.
Ingredients
- 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
Directions
- 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.
Source: USDA’S Collection of Nonfat Dry Milk (NDM) Recipes, USDA Food and Nutrition Service, Food Distribution Service
Nutrition Information
Serving Size: 2 Tablespoons
Nutrients |
Amount |
---|---|
Total Calories |
66 |
Total Fat |
2 g |
Saturated Fat |
1 g |
Cholesterol |
6 mg |
Sodium |
20 mg |
Carbohydrates |
11 g |
Dietary Fiber |
0 g |
Total Sugars |
10 g |
Added Sugars included |
8 g |
Protein |
1 g |
Vitamin D |
0 mcg |
Calcium |
46 mg |
Iron |
0 mg |
Potassium |
64 mg |