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Low-carb caramel sauce
Jul. 5th, 2024 01:11 pmhttps://goodiegodmother.com/stay-soft-caramel-sauce/
Modified from the above recipe.
I found granulated allulose at a discount grocery store today (Grocery Outlet) and decided to try making a low-carb caramel sauce. I only made a small batch as I wasn't sure how it would turn out.
Ingredients
1/3 cup granulated allulose
1 tbsp water
1/4 c heavy cream
1 tbsp unsalted butter, cut into 4 pieces
1 teaspoon vanilla extract
A sprinkle of sea salt flakes
Instructions
Combine the allulose and water in a heavy-bottomed stainless steel (or other light-colored) pot.
Set your other prepared ingredients and a whisk within easy reach.
Place the pot over medium heat and stir frequently with a spatula until the allulose has dissolved. If you see crystals forming along the sides of the pot, use a pastry brush wet in a small bowl of water to brush the crystals away.
Once the allulose has fully dissolved, stop stirring! Swirl the entire pot gently if needed, during this next phase of cooking.
Turn the heat up to medium high and watch the allulose for the change in color. This takes 4-5 minutes, but you cannot walk away, because the color changes in an instant. Once the dissolved allose mixture reaches a medium copper color, quickly turn off the heat, and add the butter, heavy cream, vanilla, and salt whisking constantly. Continue whisking until the mixture becomes homogeneous and all clumps dissolve. If you need to, place the pot over very low heat while you stir to help the caramel sauce smooth out.
Transfer immediately to a heat-safe container, allow to cool, and store in the refrigerator up to 10 days.
I tasted it once it was in the jar and it wasn't as sweet as I wanted it to be. I added 10 drops of liquid vanilla stevia and stirred it well. It was perfect for me, but has a pronounced burnt sugar flavor that other folks might not love. It might have a more mellow flavor if I had stopped cooking the allulose sooner.
Modified from the above recipe.
I found granulated allulose at a discount grocery store today (Grocery Outlet) and decided to try making a low-carb caramel sauce. I only made a small batch as I wasn't sure how it would turn out.
Ingredients
1/3 cup granulated allulose
1 tbsp water
1/4 c heavy cream
1 tbsp unsalted butter, cut into 4 pieces
1 teaspoon vanilla extract
A sprinkle of sea salt flakes
Instructions
Combine the allulose and water in a heavy-bottomed stainless steel (or other light-colored) pot.
Set your other prepared ingredients and a whisk within easy reach.
Place the pot over medium heat and stir frequently with a spatula until the allulose has dissolved. If you see crystals forming along the sides of the pot, use a pastry brush wet in a small bowl of water to brush the crystals away.
Once the allulose has fully dissolved, stop stirring! Swirl the entire pot gently if needed, during this next phase of cooking.
Turn the heat up to medium high and watch the allulose for the change in color. This takes 4-5 minutes, but you cannot walk away, because the color changes in an instant. Once the dissolved allose mixture reaches a medium copper color, quickly turn off the heat, and add the butter, heavy cream, vanilla, and salt whisking constantly. Continue whisking until the mixture becomes homogeneous and all clumps dissolve. If you need to, place the pot over very low heat while you stir to help the caramel sauce smooth out.
Transfer immediately to a heat-safe container, allow to cool, and store in the refrigerator up to 10 days.
I tasted it once it was in the jar and it wasn't as sweet as I wanted it to be. I added 10 drops of liquid vanilla stevia and stirred it well. It was perfect for me, but has a pronounced burnt sugar flavor that other folks might not love. It might have a more mellow flavor if I had stopped cooking the allulose sooner.
