Instructions: In a medium saucepan, mix the brown sugar, dark Karo syrup, 1/4 cup fat-free sour cream & salt. Stir over low heat until the sugar is completely dissolved. Turn the heat up to medium. When the syrup starts to boil, remove from heat. Let cool 4 minutes. Add the other 1/4 cup of fat-free sour cream. Stir until blended. This sauce is thin enough to be poured when its cool.

For a thicker sauce add i tablespoon cornstarch at the beginning. Good for making caramel apples.

For Caramel Candy:
Boil syrup mixture until a drop of the syrup forms a cold, soft ball when dripped in cold water. Mix in the second 1/4 cup fat-free sour cream.

While its cooling for a few minutes, spray a few plastic ice cube trays with vegetable oil cooking spray. You want the caramel to cool enough so it wont melt the plastic ice cube trays, but dont let it cool to the point it starts to stiffen. Pour into ice cube trays & refrigerate. When the caramels are completely cool, wrap each in wax paper.

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