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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 8 servings |
||
| Calories 251 | ||
| Calories from Fat 49 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 169mg | 7% | |
| Potassium 363mg | 10% | |
| Total Carbohydrate 47.3g | 15% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 39.7g | ||
| Protein 4.9g | 9% | |
Peruvian Caramel Sauce
By: mary winecoff
Jun 5, 2008
Goat's milk is traditionally used in this recipe but evaporated milk works well. This must cook a long time to ensure the fullest caramel flavor. Pair with fruit or ice cream
SERVES 8
Ingredients
-
1 (12 ounce) can evaporated milk
- 2 cups milk
- 1/2 teaspoon baking soda
- 1 1/2 cups brown sugar, packed
- 1/4 cup water
Directions
1
Heat evaporated milk, milk and bing soda to boiling; remove from heat.2
Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.
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- Course > Desserts
- Course > Condiments, etc.
- Main Ingredient > Eggs/Dairy
- Cuisine > South American > Peruvian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: HotPepperRosemaryJelly
On Dec 16, 2008
I am going to try this on my caramel rolls! I think I will try it out on our church members the next time it is our turn to do breakfast! Looks really good! I am a lover of goats milk so I will use that instead of the evaporated milk...
Thanks for recipe I will rate it when I have a chance to make it up! 
Jelly
From: Baby Kato
On Dec 11, 2008
Wow, incredible flavor Mary. Thank you so much for sharing this treasure. We enjoyed this rich, thick, creamy, sweet, smooth caramel sauce very much. This recipe was quick and really easy to make. Simply put, it was pure amborsia when served with ice cream. I'll be making this often.
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