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    You are in: Home / Recipes / Reduced Fat Caramels Recipe
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    Reduced Fat Caramels

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    Cathleen Colbert's Note:

    I found this recipe here but changed to nonfat milk. Since reduced fat margarines don't make that big a difference in fat content and butter is so important for flavor, I left the butter as is. This is an experimental work for me. The original author did not specify the size of the pan, so I'm guessing a 13x9 for small cubes of caramel.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a heavy saucepan, combine sugar, syrup and 1 cup milk.
    2. 2
      Cook over medium heat, stirring constantly, until the sugar dissolves.
    3. 3
      Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
    4. 4
      Slowly add second cup of milk and continue to cook to firm ball stage.
    5. 5
      Slowly add third cup of milk, butter and salt.
    6. 6
      Cook to firm ball stage and remove from heat.
    7. 7
      Immediately pour into buttered pan.
    8. 8
      Let cool completely before cutting to pieces with a sharp, wet knife.

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    Nutritional Facts for Reduced Fat Caramels

    Serving Size: 1 (15 g)

    Servings Per Recipe: 100

    Amount Per Serving
    % Daily Value
    Calories 31.8
     
    Calories from Fat 4
    13%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.3 g
    1%
    Cholesterol 1.3 mg
    0%
    Sodium 20.8 mg
    0%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 5.2 g
    21%
    Protein 0.2 g
    0%

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