Cinnamon Caramel Sauce

Drizzle this smooth, sweet sauce on chocolate cake, apple pie, pound cake, or low-fat vanilla ice cream. Store refrigerated in an airtight container for up to five days, and bring to room temperature before using. Omit the cinnamon, if you prefer.

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

Ingredients

• 2  cups  sugar
• 1/2  cup  water
• 1/4  cup  hot water
• 6  tablespoons  half-and-half
• 1/2  teaspoon  kosher salt
• 1  (3-inch) cinnamon stick

Preparation

1. Combine sugar and 1/2 cup water in a small, heavy saucepan over high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes). Cook another 8 minutes or until golden (do not stir). Remove from heat; cool slightly. Carefully stir in 1/4 cup hot water, half-and-half, and 1/2 teaspoon salt. Add cinnamon stick; cool to room temperature. Discard cinnamon stick. Divide sugar mixture between two sterilized (8-ounce) glass jars. Cover and refrigerate. Serve at room temperature or slightly warmed.

Nutritional Information

Calories:

83 (5% from fat)

Fat:

0.5g (sat 0.3g,mono 0.0g,poly 0.0g)

Protein:

0.1g

Carbohydrate:

20.2g

Fiber:

0.0g

Cholesterol:

2mg

Iron:

0.0mg

Sodium:

49mg

Calcium:

5mg