Caramel Sauce

Kitchen Tested
  • Yield 8 servings

A nonfat caramel sauce for icecream or cake.


1/2 cup water
1/3 cup light brown sugar
1 teaspoon vanilla extract
2 teaspoons cornstarch
1 (5-ounce) can evaporated skimmed milk


  1. In a heavy, small saucepan, heat water and brown sugar over low heat until sugar dissolves. Increase heat and bring to a boil without stirring until sugar mixture turns deep golden brown, about 2 minutes.  Reduce heat and stir in vanilla.
  2. Combine cornstarch and evaporated milk in a small bowl to make a thin paste and stir into sauce. Cook until sauce is slightly thickened.



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