Caramel Topping Diet/Light ! how can I make it? Pleeeeeezzz!?

Question

In Australia Cottees made a diet/light caramel with condensed milk and sweetner but I went to buy some and its discontinued. How can I make some similar

Answer 1

CARAMEL SAUCE
Makes 4 servings.
1/3 cup sugar
1 1/2 tsp corn syrup
1/2 cup evaporated skim milk
1 tsp butter

Combine sugar, 2 1/2 tbsp water, and corn syrup in a medium-sized saucepan. Simmer over low heat until sugar dissolves, about 5 minutes. Continue to cook until sugar is dark in color. Slowly add milk and butter and whip briskly with wire whisk until sauce is smooth.

Answer 2

1 1/4 cups sugar
5 tablespoons unsalted butte; room temperature
5/8 cup light cream

Place the sugar in a heavy, deep frying pan. Without stirring, cook over medium heat until the bottom layer of sugar has liquefied. Gently stir with a wooden spoon from the middle of the pot, drawing the unmelted sugar into the liquid caramel. Shake the pan periodically to scatter the sugar over the melted liquid. Break up any lumps with the tip of the spoon. Continue to cook and stir until all of the sugar has melted and the caramel is no longer granular, and the color is rich amber. If the caramel looks like coffee, it is burned and you will need to start over.

Place the butter and cream in a small saucepan. Cook over medium heat until boiling. Tip the pan of caramel away from you and add the cream mixture. The caramel will be lumpy. Return the caramel to low heat, cook and stir until the topping is melted and mostly smooth. Increase the heat to medium and boil 2 minutes. Remove any lumps.

This topping cannot be stored, it must b poured onto a dessert while still hot.

Makes a 1/8-inch topping for a 9x1-inch cake.=======================

hope this helps