Our family loves caramel. Whether it's in a coffee drink, on ice cream, in brownies or cookies or just eaten in one big bite off a spoon. But caramel is mostly sugar... and I don't like that. I previously have blogged about my failed attempts at a sugar free caramel. I can tell you 100% it depends on the sugar substitute you use! After frustratingly failed attempts using my regular brands of Xylitol and Eyrthritol, I tried it with Just Like Sugar (table top version) and it worked. Worked beautifully and perfectly.
I made 2 batches (see how excited I was?) using one in the Salted Nut Candy Bars I posted below this, and I have the rest in a recycled Smuckers jar in the refrigerator where it's slowly but surely disappearing before I'll ever get a chance to use it in any more recipes. It's just so good you can't help but take a big spoonful.
Sugar Free Caramel
6 T real butter
1 cup Just Like Sugar
1/2 cup heavy whipping cream
1 t vanilla
1/8 t xanthan gum
Have everything measured out, ready to go, because once you start to make this, you don't want to walk away from the stove and let it burn.
Heat butter in a heavy bottomed pan on the stovetop over high. Just as soon as it starts to sizzle and boil, watch for it to start turning golden brown. Immediately add the Just Like Sugar and cream to the pan, whisking quickly. Still whisking, sprinkle lightly the xanthan gum and whisk like crazy so it doesn't clump. If you want your caramel sauce thinner, leave it out completely. This is simply a thickener - which makes it easier for me to use in my candy but for brownies, ice cream, etc. you won't need it. After only a minute or so, your caramel should now be a rich color and nice and thick and beautiful. Remove from heat and whisk or stir in the vanilla. Store in a glass jar - let cool on the counter and then put the lid on and store in the refrigerator.
|Just starting to brown|
|It browns quickly!|
|So buttery and rich! And yet... no sugar!|
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