Nobody would accuse caramel sauce of being a health food, but it wouldn't hurt to lighten it up as long as you don't compromise flavor or texture. Swapping half-and-half for heavy cream may sound innocent enough, but the two differ in one important respect: fat content. Substituting ingredients in recipes that have only a few components can be risky; however, this is one ingredient swap you don't have to be afraid make.
Substituting Half-and-Half in Caramel Sauce
Heavy cream and half-and-half are on opposite ends of the cream spectrum when it comes to fat content, with heavy cream at 38 percent fat and half-and-half at only 12 percent. This disparity is problematic when making whipped cream, but not so much when making caramel sauce. You can swap an equal amount of half-and-half for the heavy cream in your caramel sauce recipe, and it will work out just fine. In fact, many recipes for caramel sauce call for half-and-half rather than heavy cream. The difference in texture, if any, will be discernible only by you.
Kelly McCoy has been writing for lifestyle blogs and online publications since 2010, specializing in recipes and techniques for the home cook. She holds a B.A. from Boston University and J.D. from the University of Hastings College of the Law in San Francisco.
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