Prep 5 mins
Cook 0 mins
I made this up when I was making Bread and Butter Pudding With Butterscotch Sauce (Lighter). It turned out pretty good! I decided to post it as its own recipe for those that want to make just it. It tastes more like caramel but when I read the definition of caramel it's white sugar that is browned and butterscotch is brown sugar cooked with butter. Anyhow...this could be made even more flavorful by adding orange zest, cinnamon or rum extract. Feel free to play with it. If you decide to use regular brown sugar double it because Splenda brown sugar is twice as sweet.
- 2 tablespoons Splenda brown sugar blend
- 1 pinch salt
- 1 pinch cream of tartar
- 1⁄2 teaspoon cornstarch
- 3 tablespoons fat-free evaporated milk
- 1 tablespoon butter
- 1⁄4 teaspoon vanilla
- In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
- Stir in evaporated milk and put 1 tbsp of butter in it.
- Microwave on high for 3 minutes.
- Stir in vanilla.
- Reheat if made ahead.
This is quick and easy and very decadent! I used it as a topping for my Low Sugar Apple Cake, and it was so good with the apple flavor of the cake. I'll be making this often, I think! :)
Just perfect! I had fun making it - sort of like a science experiment watching it boil. ;-) I am certainly glad that I paid attention to your directions and used a 2-cup measure as it boiled right up to the lip at first before simmering down. After it cooled and thickened a bit, I couldn't think of anything that needed topping so I just ate it with a spoon. Next time I will either use unsalted butter or omit the added salt as I can certainly taste it. This is a *WINNER* of a recipe! So glad you posted it!
Engrossed was being modest by saying that this "turned out pretty good"...it is great!! Other than making four times the recipe (but only microwaving for 3 minutes), I made no changes, and I doubt I will in future. The flavour reminded me of my mother's fudge, and I loved it. It did thicken as it cooled, almost to a pudding consistency, and I am ashamed to say that I ate the leftovers with a spoon. If I needed it to remain pourable, I guess either using a little less cornstarch, or adding a little extra milk would do the trick. Since two in my family are diabetic, it is not easy to find healthier recipes that taste like the real deal, but this one does.