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Caramel Sauce




Source of Recipe


unknown


List of Ingredients




1/4 cup chopped pecans or walnuts, optional
3/4 cup granulated sugar
1/3 cup water
1/3 cup double-strength brewed coffee
or 2 teaspoons instant coffee, dissolved in
1/3 cup hot water
1 Tbs butter
1/4 cup evaporated skim milk
1/2 tsp pure vanilla extract


Recipe



1 If using nuts, toast them in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside.
2 In a 2-quart heavy saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes.
3 Remove from heat and carefully pour in coffee. (Stand back, as caramel may sputter.) Let stand for 2 minutes. Return to low heat and whisk until caramel has dissolved. Remove from heat.
4 Swirl butter into caramel mixture. Gradually whisk in milk. Stir in vanilla and toasted nuts, if using. Let cool. (The sauce will keep, covered, in the refrigerator for up to 1 week.)
5 Makes about 1 cup.
6 calories per tablespoon; 0 grams protein; 1 gram fat (0.4 gram saturated fat); 9 grams carbohydrate; 10 mg sodium; 2 mg cholesterol; 0 grams fiber.