Low-fat means you can have your caramel sauce and eat it, too. Vanilla extract and double-strength brewed coffee add some unique notes to this sweet sauce.
3/4 cup granulated sugar
1/3 cup water
1/3 cup double-strength brewed coffee
1 tablespoon butter
1/4 cup evaporated skim milk
1/2 teaspoon pure vanilla extract
Combine the sugar and water in a heavy saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved.
Once the sugar is dissolved and the syrup is boiling, cook without stirring for 5-10 minutes or until the syrup is a rich amber color.
Remove the pan from the heat and carefully and slowly pour in the coffee. Let stand for 2 minutes.
Return the pan to the stove over low heat. Whisk the mixture until it is smooth. Remove from heat.
Add the butter to the pan and stir. Add the milk while whisking constantly. Stir in the vanilla. Let the sauce cool completely.
Store in the refrigerator in a covered container for up to 7-10 days.
Be cautious when working with hot sugar syrup to avoid burns.
Use a heavy-bottomed saucepan to prevent the sugar from burning.
Allow the caramel sauce to cool completely before storing to avoid condensation in the container.
For a richer flavor, you can add a splash of rum or bourbon to the sauce.
Try different extracts such as almond or maple for unique flavor variations.
To prevent crystallization, you can brush down the sides of the pan with a pastry brush dipped in water as the sugar cooks.
If the caramel sauce becomes too thick after cooling, you can reheat and stir in a little more milk to thin it out.
Double-strength brewed coffee is made by using twice the amount of ground coffee per cup of water. This results in a stronger, more concentrated coffee flavor.
You can use regular brewed coffee, but the caramel sauce may have a slightly weaker coffee flavor.
Evaporated skim milk helps to reduce the overall fat content in the caramel sauce while still providing a creamy and rich texture.
You can substitute evaporated skim milk with regular milk, but the sauce may be slightly less creamy. You can also use heavy cream for a richer version.
It usually takes about 3-5 minutes for the sugar to completely dissolve in the water over medium-high heat.
Stirring the syrup can cause crystallization, which may result in a grainy texture in the caramel sauce. Letting it boil without stirring helps the sugar caramelize evenly.
The syrup will gradually darken as it cooks. Once it reaches a deep golden or amber color, it is ready. Be careful not to let it burn, as it can happen quickly.
You can add a pinch of salt to the caramel sauce to create a salted caramel variation.
You can gently reheat the caramel sauce in the microwave or on the stovetop over low heat, stirring frequently until smooth.
Medium heavy saucepan: to combine the sugar and water and cook the caramel sauce over medium-high heat.
Whisk: to make sure the sugar is dissolved and to whisk the coffee into the caramel mixture.
Measuring cups and spoons: to measure out the sugar, water, brewed coffee, evaporated skim milk, and vanilla extract.
Cooking thermometer (optional): to monitor the temperature of the caramel sauce as it cooks, making sure it reaches the desired rich amber color without burning (watch it once it goes over 320 degrees F).
Fresh Berries: drizzle this caramel sauce over a bowl of fresh berries for a guilt-free dessert.
Angel Food Cake: serve the caramel sauce alongside a slice of angel food cake for a light and indulgent treat.
Greek Yogurt: mix a spoonful of the sauce into a bowl of Greek yogurt for a creamy and slightly sweet breakfast or snack. The tangy yogurt will balance out the sweetness of the caramel.
Popcorn: drizzle this caramel sauce over a bowl of popcorn for a sweet and savory snack.
Apple Slices: dip crisp apple slices into the sauce for a healthier take on caramel apples.
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reviews & comments
July 26, 2013
Delicious!