Caramel Sauce
Serve this sauce over fruit or frozen yogurt for a dessert or special snack.
- Yield
- 12 servings
- Serving size
- 2 Tablespoons
- Rating
- 3.49 of 5 (87 ratings)
Food groups
Ingredients
- 8 1/3 tablespoons nonfat dry milk (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
- Wash hands with soap and water.
- Reconstitute non-fat dried milk with water.
- Combine reconstituted milk and cornstarch in a small saucepan and mix until cornstarch is 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 66.03 |
| Total Fat | 1.94 g |
| Saturated Fat | 1.21 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 5.68 mg |
| Carbohydrates | 11.18 g |
| Dietary Fiber | 0.01 g |
| Total Sugars | 10.47 g |
| Added Sugars included | 9 g |
| Protein | 1.1 g |
| Calcium | 46 mg |
| Potassium | 66 mg |
| Sodium | 19.7 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 4 mg |
| Phosphorus | 30 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 35 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 0 mcg |
| Folate | 2 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 6 mg |
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Source
Recipe by: USDA’S Collection of Nonfat Dry Milk (NDM) Recipes — USDA Food and Nutrition Service — Food Distribution Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/caramel-sauce. Federal works are public domain in the United States.