BEST Low Fat Sea Salt Caramel Sauce

suejoker
suejoker Posts: 317 Member
edited February 21 in Recipes
The Recipe:


1/2 c Sugar

1/2 c Stevia (Or your preferred no-calorie sweetener to taste)

2 T Water

1 t Maple Syrup

6 T Unsalted Butter

1/8 t Salt (Kosher if you've got it)

2/3 c Fat Free Half & Half


The Directions:

1. Combine all ingredients except Fat Free Half and Half in a medium saucepan over medium heat. Stir to combine, then don't stir again, even though you'll want to (if you do it might crystallize your sugar, which isn't nice for caramel sauce).

2. Simmer until your sauce thickens and deepens to a caramel color. This can take a while (10-15 minutes), but your patience will be rewarded. Stir your caramel gently so the bottom doesn't burn while the rest is caramelizing. Keep an eye on it once the color starts to change because it can quickly go from pleasing brown to burnt (yuck).

3. Heat your Fat Free Half and Half in the microwave to almost boiling.

4. Remove your caramel from the heat once it reaches a medium caramel color. See picture 4 for caramel color.

5. Add your heated Fat Free Half and Half to your caramel.

Two things will happen:

•The caramel will solidify
•The entire thing will bubble up

Don’t worry! The bubbling will subside and the caramel will loosen and incorporate with the Fat Free Half and Half. I promise. I didn't just instruct you to ruin your beautiful caramel sauce. All will be ok soon. No, all will be delicious soon.

6. Return the pan to medium heat and stir constantly until the solid parts of caramel dissolve, about 4 minutes.

7. Remove from the heat and pour into a heat-safe jar or container. Caution: Extremely HOT! Handle with care (treat it like the molten lava it is). You just made the best low fat caramel sauce on Earth. Good job you.

Keeps in the fridge for about 2 weeks.*

Reheat to serve.

Here's the original recipe: http://www.best-low-fat-recipes.com/low-fat-caramel-sauce.html


mbpzfa.png

Replies

This discussion has been closed.

Categories