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Caramel Sauce Substitution--will this work?

sparkareno Mar 2, 2012 03:02 PM

I want to make a hot caramel sauce to pour over ice cream. The recipe calls for melting the sugar, throwing in some butter & then adding heavy whipping cream. I don't have the cream but I do have FAT-FREE half & half. Will that work? I really don't need much cream so I don't want to buy it. If that doesn't work, can I sub evaporated milk (regular of fat free)? Or does someone have a better idea.

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  1. pinehurst RE: sparkareno Mar 2, 2012 03:37 PM

    Evaporated milk, yes. Don't know about fat free anything. A variation to hot fudge on your theme is here: http://allrecipes.com/recipe/sues-hot...

    5 Replies
    1. re: pinehurst
      sparkareno RE: pinehurst Mar 2, 2012 03:47 PM

      I don't remember what I have at home but I suspect that my evaporated milk is Fat Free also. Does anyone know if that works?

      1. re: sparkareno
        maxie RE: sparkareno Mar 2, 2012 04:04 PM

        Any liquid will work, it just won't have that same rich, thick quality. If quality matters, I would stop for some cream or whole milk. It seems like your recipe may have more butter than cream -- if that's the case you will already have a good amount of fat in there, which gives you more leeway.

        1. re: maxie
          sparkareno RE: maxie Mar 2, 2012 04:18 PM

          It is 6 TBS of butter & 1/2 cup cream. I could stop & get it but we don't need the calories & I don't want to have leftover cream. But it is for the boyfriend's birthday so maybe I should splurge.

          1. re: sparkareno
            maxie RE: sparkareno Mar 2, 2012 04:34 PM

            For his birthday, I would go the extra mile and live large.

            1. re: maxie
              sparkareno RE: maxie Mar 2, 2012 04:43 PM

              LOL...yes, he deserves it. But then he complains that he has gained about 10 lbs since dating me!

    2. chefj RE: sparkareno Mar 2, 2012 05:01 PM

      You could do it by subing in water for part of the cream. After it has cooled a bit add your FF1/2&1/2 to thin to desired consistency. I imagine that the product is pretty stable as long as you do not cook it since it is meant to add to near boiling liquids any way.

      1. s
        sparkareno RE: sparkareno Mar 2, 2012 09:34 PM

        Ok, I just took inventory & it turns out that I have full fat evaporated milk and fat free 1/2 & 1/2....which would yield the better tasting caramel sauce?

        1 Reply
        1. re: sparkareno
          chefj RE: sparkareno Mar 3, 2012 09:41 AM

          Evaporated milk for sure

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