Caramel Sauce

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Notes Mexican caramel, called cajeta, is made from sugar and rich milk or cream, which is very high in fat and calories. While this version has quite a lot of sugar, the fat grams are minimal. Almost anything tastes better drizzled with a little caramel, and this goes a long way to satisfy a sweet tooth.


1 cup granulated sugar

1/2 - 3/4 cups boiling water

1-1/2 tablespoons light butter

1/2 teaspoon vanilla extract

Heat the sugar over high heat in a small saucepan. When it begins to brown, shake the pan to distribute sugar. Do not stir until sugar becomes liquid and caramelizes.

Stir the sugar until nearly all lumps are gone and you have an amber liquid. Remove from heat and gradually add the water.

The mixture will sizzle and foam and clumps of sugar will form, but these will melt eventually. Return the saucepan to low heat and cook, stirring constantly, until nearly all lumps melt and the water has incorporated.

Whisk in the butter and vanilla, cook a few minutes, then remove from the heat and cool. Stir occasionally during the cooling process.

Store at room temperature.

Note: If a few sugar lumps do not dissolve, pour the warm sauce through a sieve and discard the lumps.

Makes 3/4 cups

Estimated time (minutes)
Total Time: 60
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    Nutrition Facts
    Serving Size
    Number of Servings 12
    Amount Per Serving
    Calories 70    Calories from Fat 10
    Amount per Serving
    % Daily Value*
    Total Fat 1g

      Saturated Fat 1g

    Cholesterol 0mg

    Sodium 10mg
    Vitamin A 1%
    Vitamin C 0%
    Amount per Serving
    % Daily Value*
    Total Carbohydrate 17g

      Dietary Fiber 0g

      Sugars 17g

    Protein 0g
    Calcium 0% Iron 0%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
    Total Fat
    Less than
      Sat Fat
    Less than
    Less than
    Less than
    Total Carbohydrate
      Dietary Fiber
    Calories per gram:
    Fat 9 * Carbohydrate 4 * Protein 4

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