Prep 15 mins
Cook 30 mins
This silky sauce capitalizes on bourbon's oaky spirit. It's delicious over low-fat vanilla ice cream, pound cake or bread pudding. From Cooking Light magazine. SERVING SIZE: About 1 tablespoon = 90 calories and 0.8 gr Fat. I didn't time myself when making this, so am guess-timating on the prep time.
- 1 1⁄2 cups sugar
- 2⁄3 cup water
- 2 teaspoons light corn syrup
- 1⁄4 cup evaporated low-fat milk
- 1⁄4 cup fat-free half-and-half
- 1 tablespoon butter
- 3 tablespoons Bourbon
- Sprinkle sugar in an even layer in a large, heavy saucepan.
- Combine 2/3 cup water and the syrup; pour over sugar. Cook over medium-high heat until sugar dissolves (about 4 minutes), stirring gently. Cook an additional 20 minutes or until golden (DO NOT STIR). Remove from heat.
- Gradually stir in milk, half & half and butter using a long-handled wooden spoon (mixture will bubble vigorously).
- Cook over low heat until mixture is smooth, stirring constantly. Remove from heat.
- Stir in bourbon. Serve warm. Mixture will thicken as it cools.
- Cover the surface of any leftovers with plastic wrap to prevent a skin from forming.