Serves 12
66 cal · 15 min
Caramel Sauce
Recipe GLPRef78e5d6732769
A rich, smooth caramel sauce made with nonfat milk, brown sugar, and butter. This homemade sauce thickens as it cooks and develops a deep, sweet caramel flavor. Perfect for drizzling over ice cream, French toast, desserts, or fresh fruit.
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Ingredients
1/2 cup plus 1 teaspoon nonfat dry milk powder
1 1/4 cups water
1 tablespoon cornstarch
2 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
Directions
Wash your hands thoroughly with soap and water before beginning.
In a measuring cup or bowl, combine the nonfat dry milk powder with water and stir until the milk powder is fully dissolved and reconstituted.
Pour the reconstituted milk into a small saucepan and add the cornstarch. Whisk together until the cornstarch is completely dissolved with no lumps remaining.
Add the butter and packed brown sugar to the saucepan. Place over medium heat and stir constantly with a wire whisk. Continue stirring until the mixture thickens noticeably and comes to a rolling boil, about 5–7 minutes.
Once the sauce reaches a boil, continue cooking and stirring for 1 additional minute to ensure proper thickening.
Remove the pan from heat immediately and stir in the vanilla extract until well combined.
Serve the warm caramel sauce over ice cream, French toast, desserts, or fresh fruit. The sauce will thicken slightly as it cools.
