Bourbon Caramel Sauce

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1611753

Bourbon Caramel Sauce From Cooking Light

This silky sauce, which earned our Test Kitchens' top rating, capitalizes on bourbon's oaky spirit. It's delicious over low-fat vanilla ice cream, pound cake, or bread pudding. Cover the surface of any leftovers with plastic wrap (to prevent a skin from forming).

1 1/2 cups sugar 2/3 cup water 2 teaspoons light-colored corn syrup 1/4 cup evaporated low-fat milk 1/4 cup fat-free half-and-half 1 tablespoon butter 3 tablespoons bourbon

Sprinkle sugar in an even layer in a large, heavy saucepan. Combine 2/3 cup water and syrup; pour over sugar. Cook over medium-high heat until sugar dissolves (about 4 minutes), stirring gently. Cook an additional 20 minutes or until golden (do not stir). Remove from heat. Gradually stir in milk, half-and-half, and butter using a long-handled wooden spoon (mixture will bubble vigorously). Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Stir in bourbon. Serve warm. (Mixture thickens as it cools.)

Yield: 1 1/3 cups (serving size: about 1 tablespoon)

NUTRITION PER SERVING CALORIES 90(8% from fat); FAT 0.8g (sat 0.5g,mono 0.2g,poly 0.0g); PROTEIN 0.3g; CHOLESTEROL 2.5mg; CALCIUM 13mg; SODIUM 14mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 20.2g

Kathleen Kanen and Becky Luigart-Stayner Cooking Light, MAY 2007