Sugar Free Caramel Sauce
Buttery and rich caramel sauce made with allulose that is perfect for topping, dipping, or baking.
Ingredients
- 50 g unsalted butter
- 8 tablespoons 80g allulose
- 100 ml heavy cream about 1/2 cup
Instructions
- In a sauce pan, melt butter and allulose over low heat.
- Stir continuously until the butter and allulose is completely melted and begins to boil. This will take about 5 mintues.
- Let the mixture boil for 3 mintes while you stir.
- Keep stirring and slowly pour in the cream. Continue stirring while the mixture cooks and reduces for about 4 minutes. The sauce should coat the back of a spoon and there should be a line around the inside of the pan where the sauce has reduced.
- Once the sauce has reached the desired consistency, transfer to a small glass jar and let cool until ready to use.
Notes
This caramel sauce should keep well in the fridge for a couple of weeks in a well sealed jar. It will firm up in the fridge but it will still be pliable and "scoopable", like a soft caramel candy. As soon as it reaches room temperature, or is microwaved, it will liquify again. Be careful microwaving too long as it will get very runny.
Alternative flavors: add in flaky salt for a salted caramel or vanilla extract (after cooking) for a vanilla caramel.
Nutrition
Serving: 1gCalories: 672kcalCarbohydrates: 0.2gProtein: 0.2gFat: 71.4g
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