About a month or so ago I vented frustration when suddenly my tried-and-true caramel recipe didn't work for me. It was a complete failure and of course, with the cost of sugar free products being what they are, it almost makes you want to cry!I knew my recipe worked perfectly (I had made it many times before) but after throwing the batch out and trying it again, it still didn't work. I was so sad. And confused. I even wrote to the company to ask if anyone else had any issues with that particular batch (and gave them the batch number off the package). I'm happy to say everything is back on track and after a double batch of caramel today I can say Just Like Sugar behaved exactly as I thought it would.
Today's caramel sauce is the thinner version - just 3 ingredients and it's a topping you can drizzle over anything you want a buttery caramel topping for.
Thinner Sugar Free Caramel - Syrup style
6 T real butter
1 cup Just Like Sugar or Global Sweet Xylitol (confectioners is what I used today)
1/2 cup heavy whipping cream
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 or Xylitol and cream to the pan, whisking quickly. After only a minute or so, your caramel should now be a rich color and nice and thick and beautiful. Remove from heat. Store in a glass jar - let cool on the counter and then put the lid on and store in the refrigerator.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
I'm also adding my other posted recipe which is really similar but adds xanthan gum to make it thicker. This is better for homemade 'candy' bars, candies, caramel brownies, etc. I've posted this one before but to make it easy for anyone looking for it I'm posting it piggy-back on this post too.
Thick Sugar Free Caramel
6 T real butter
1 cup Just Like Sugar or Global Sweet Xylitol (confectioner's is what I used today)
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 sweetener 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! |
