Fat-Free Caramel Sauce

Cooking granulated sugar to a deep, golden flavor makes for a rich caramel sauce -- without the fat!


2 1/2 cups


  • 1 1/4 cups C&H® Granulated Sugar
  • 1/4 cup water
  • 1 can (12 oz.) fat-free evaporated milk (not sweetened condensed milk)


Combine sugar and water in large, heavy saucepan (about 4-qt. size). Stir over low heat 1 minute until sugar is dissolved. Increase heat to medium-high. Boil without stirring until sugar is light amber-colored and just begins to smell like caramel, about 6 minutes. If sugar crystals form while cooking, periodically brush sides of pan with water. Immediately remove from heat. Let stand 10 seconds.

While stirring with a clean long-handle wooden spoon, add milk very gradually. Mixture will froth up and sugar may clump. Return pan to heat. Simmer over medium-high heat, stirring frequently until mixture is caramel color, smooth and slightly thickened, about 20 minutes. Watch carefully and adjust heat, stir or blow air on mixture if needed to prevent it from boiling over. Sauce thickens as it cools. To test while cooking, place a few drops in a small dish to check cooled consistency. When caramel is done, cool immediately in heatproof bowl.



Serve as dip for sliced apples, bananas, pears, or a topping for ice cream, frozen yogurt or gingerbread or pound cake.