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Caramel Sauce

desserts, sauces

1/4 cup chopped pecans or walnuts; optional
3/4 cup granulated sugar
1/3 cup water
1/3 cup double-strength brewed coffee
--or 2 teaspoons instant coffee; dissolved in
1/3 cup hot water
1 tablespoon butter
1/4 cup evaporated skim milk
1/2 teaspoon pure vanilla extract

1. If using nuts, toast them in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside.

2. In a 2-quart heavy saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes.

3. Remove from heat and carefully pour in coffee. (Stand back, as caramel may sputter.) Let stand for 2 minutes. Return to low heat and whisk until caramel has dissolved. Remove from heat.

4. Swirl butter into caramel mixture. Gradually whisk in milk. Stir in vanilla and toasted nuts, if using. Let cool. (The sauce will keep, covered, in the refrigerator for up to 1 week.)

Makes about 1 cup.

40 calories per tablespoon; 0 grams protein; 1 gram fat (0.4 gram saturated fat); 9 grams carbohydrate; 10 mg sodium; 2 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 16 servings

Preparation Time: 0:00

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