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!
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