Reduced Fat Caramels Recipes

REDUCED FAT CARAMELS

Steps:

• In a heavy saucepan, combine sugar, syrup and 1 cup milk.
• Cook over medium heat, stirring constantly, until the sugar dissolves.
• Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
• Slowly add second cup of milk and continue to cook to firm ball stage.
• Slowly add third cup of milk, butter and salt.
• Cook to firm ball stage and remove from heat.
• Immediately pour into buttered pan.
• Let cool completely before cutting to pieces with a sharp, wet knife.

CREME CARAMEL (REDUCED FAT)

Steps:

• Preheat oven to 325.
• Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
• Continue cooking 4 minutes or until golden.
• Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
• Beat eggs and egg white in a medium bowl with a whisk.
• Stir in milk, vanilla, 2/3 cup sugar and salt.
• Divide mixture evenly amond prepared custard cups.
• Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
• Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
• Remove cups from pan.
• Cover and chill at least 4 hours.
• Loosen edges of custards with a knife or rubber spatula.
• Place a dessert plate, upside down, on top of each cup; invert onto plates.
• Drizzle any remaining carmelized syrup over custards.