Caramel Sauce

Caramel Sauce

Serve this sauce over fruit or frozen yogurt for a dessert or special snack.


8 1/3 tablespoons milk (non-fat, dry, 1/2 cup + 1 teaspoon)
1 1/4 cups water
1 tablespoon cornstarch
2 tablespoons butter
1/2 cup brown sugar (packed)
1 teaspoon vanilla extract


  1. Wash hands with soap and water.
  2. Reconstitute non-fat dried milk with water. Combine reconstituted milk and cornstarch in a small saucepan and mix until cornstarch in thoroughly dissolved.
  3. Add the butter and brown sugar and cook over medium heat, stirring constantly with a wire whisk until mixture thickens and comes to a boil. Continue to boil 1 minute.
  4. Remove pan from heat and stir in vanilla. Serve warm over baked French toast, ice cream, or fruit.

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