Question about lightening a recipe

[lhall]

Ok, Supper Club is next week.

I'm making Chocolate & Butterscotch sauces for ice cream sundae's.

The Chocolate Sauce is a CL recipe, but I'm not sure about the butterscotch sauce. My question is about the butter scotch sauce.

The recipe is:

2 cups firmly packed brown sugar
3/4 cup plus 2T light corn syrup
1/4 cup butter or margarine
1/8 tsp salt
1 (5oz) can evaporated milk

Combine brown sugar, corn syrup, and butter in a sauce pan; bring to a boil over medium-low heat, stirring constantly. Remove from heat. Stir in salt and evaporated mild. Yield 2 1/2 cups.

Question One: Can I make this ahead? We will be at my Dad's place which is 1 hour from where supper club is (our house is 2 minutes away).

Question Two: Can I used evaporated skimmed milk, or evaporated low-fat milk (is there such a thing?) in this recipe? It's not very specific.

Thanks,
Leigh

[bobsandy]

There is evaporated skimmed milk. That would be the first step I'd take to lighten the recipe, although it's not the main fat culprit. The only other thing you could try would be to decrease the butter by a tablespoon. I don't think you'd affect the recipe at all by using the skimmed evaporated milk, you may however by lowering the butter slightly. I have had good luck reducing butter content in sauces, as long as I didn't try to reduce it more then 1/4 to 1/3 of the total amount.

[Jewel]

Yup! You could use Fat Free Evaporated Milk with no problem since the boiling occurs before the milk is added. If you had to add the evap milk before boiling I'd suggest the lowfat evap milk.

I would also agree with bobsandy that the butter could be decreased, but I wouldn't do more than a TBS at the most. Considering how much it makes, would using 1/4 cup of butter be that bad? Making 2.5 cups when a 'serving' is usually 2 TBS, I wouldn't think that 1/4 cup of butter is that bad! ;)

[lhall]

Thanks, I'll go with the evaporated skimmed milk. I may even have some at home.

I'll plug this into mastercook to check the fat and see how bad it is with 1/4 a cup of butter.

This recipe is rather short on those details.

Thanks
Leigh