what should i use to substitue for heavy cream in this recipe?

[jjf]

Here is the recipe - what should i use to lighten it?
Creamy Caramel Sauce
3/4 cup sugar
1/4 cup water
6 tablespoons light corn syrup
1/2 cup heavy cream
1/2 teaspoon vanilla

[Grace]

Maybe canned evaporated skimmed milk, or fat free half and half?

[jjf]

thanks for the quick response grace - should i use the same amount?

[SHERRY]

This may sound strange, but how about buttermilk. I just learned that if you put heavy cream into a food processor it will separate into two things, butter and buttermilk! http://www.cookinglight.com/bbs/smile.gif

[cjm]

jjf-this is just a WAG but what about plain yogurt. I think I would add more than that the recipe calls for.

[Grace]

Yes, I would use the same quantity. I would also opt for the canned milk first. The buttermilk and yogurt ideas are interesting, and would probably work, except for the fact that they both have a "tang" to them, and would add a "tang" to your caramel sauce, and I'm not too sure how that would go....

[cookgirl]

jjf...
Oftentimes, when cream is involved, I use half the amount of cream called for and use half skim milk. It's basically half and half, but with the skim milk it's lighter. I just hate to entirely substitute out the cream. It adds such a wonderful tasty quality to foods.

[jjf]

i think i will make the recipe a few different times and try a few of the things you guys have suggested - after all, i'm just practicing - so my husband and i are the only ones who have to taste it http://www.cookinglight.com/bbs/wink.gif
thanks for the suggestions

jen

[RUSTYSMOM]

Please share your results - sounds like a great recipe!