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Caramel sauce question

TheSnowpea Dec 21, 2008 01:23 PM

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?

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  1. todao RE: TheSnowpea Dec 21, 2008 01:31 PM

    Using evaporated milk in a caramel sauce is a long time standard.

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      Erika L RE: TheSnowpea Dec 21, 2008 02:28 PM

      Yup, the recipe will work fine.

      1. mamaciita RE: TheSnowpea Dec 21, 2008 05:34 PM

        Will you post the recipe? I've been wanting to make a less horrifyingly caloric caramel sauce!

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