Fat Is Flavor

• Enriched caramel starts with caramelized sugar, just like clear caramel, but relies on the addition of butter and a liquid dairy product to add body and flavor to the sauce. Generally, heavy cream is the dairy of choice, due to its high fat content of 35 to 38 percent. Half and half, a combination of milk and light cream, has a significantly lower fat content of about 12 percent. Using half and half in place of heavy cream will work adequately, as long as the caramel is properly prepared to prevent curdling. However, the finished caramel sauce will be lighter in flavor and body due to the reduction of fat and emulsifiers.

Preparation Is Key

• One of the most important steps to ensuring any caramel sauce works is to warm the liquid that will be added to the caramelized sugar. This is especially true when using half and half. If the half and half is not warm when you add it to the caramelized sugar, the heat will shock the liquid and risk separation and curdling. It may also cause excessive spattering of hot liquid or sugar. Before starting any other step, bring the half and half to just simmering over medium-low heat. Reduce the heat to very low to keep the liquid warm and at the ready.

Flavor Infusions

• When making caramel with half and half, you may wish to bolster the sauce with other flavors such as teas, spices or coffee. There are two primary methods by which you may do so and both rely on steeping the flavor. The first method requires steeping the ingredient in the half and half while warming the dairy. Simply use a tea bag or create a bouquet garni -- a pouch of herbs and spices gathered in a cheesecloth -- so you can easily remove the bundle after steeping. Add the infused half and half to the caramel sauce as your recipe instructs. Alternatively, add the ingredients to infuse, such as coffee beans or herbs, once you have prepared the caramel sauce. Allow the ingredients to steep for several minutes to flavor the sauce, then strain the caramel to remove them.

Two Times to Consider

• When making caramel sauce with half and half instead of heavy cream, you must consider both how long to allow the sugar to caramelize and how long to reduce the final sauce over heat. The longer the sugar stays over the heat, the darker and more bitter it will become. You may wish to caramelize the sugar slightly less than usual, to account for the lower amount of fat present to add richness and counteract the bitterness. Additionally, you may wish to cook the final sauce over medium-low heat for 1 or 2 minutes longer than you would with a caramel made with heavy cream. This will thicken the sauce, mimicking more closely the body of traditional enriched caramel sauces.