This may be a blasphemous question, but I'm wondering if I can reduce the fat content in a salted caramel sauce by using evaporated milk instead of 35% heavy cooking cream.
Please don't hurt me -- but has anybody tried this?
Using evaporated milk in a caramel sauce is a long time standard.
Yup, the recipe will work fine.
Will you post the recipe? I've been wanting to make a less horrifyingly caloric caramel sauce!
Most Recommended Discussions on Home Cooking
Apr 23, 2014
What's for Dinner #293 - the...
4 minutes ago
What's for Dinner #292 - The...
about 3 hours ago
STUFFED PASTA - Home Cooking...
about 9 hours ago
What are you baking these days...
about 6 hours ago
Mother's Day Brunch for 11...
about 4 hours ago
2014 Pebble Beach Food & Wine Festival
See All 23 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise