Recipe by @thelowcarbcontessa
If this πππ€ ππππ πππππππ π’ππ’ππ could sing, it'd be singing βI'm hot, sticky sweet from my head to my feet, yeah!β Oh, I can't get enough!!!!! If you love caramel, you need this recipe in your life!!! It's creamy, gooey deliciousness and it's pretty simple to make!!! When warmed its a lovely thick sauce that you can, and should βpour on EVERYTHING! When it's cooled it thickens into a lovely texture perfect for candies and nuts!!! ENJOY!
LOW CARB CARAMEL SAUCE: makes approx. 1 cup
INGREDIENTS:
βͺοΈ1/4 C salted butter
βͺοΈ1/4 C Allulose (I use and highly recommendΒ @eatsweetlogic, because it THE BEST!) *Discount in bio*
βͺοΈ1/2 C heavy whipping cream
βͺοΈ1/2 tsp vanilla extract
βͺοΈOptional: 1 tsp blackstrap molasses (brings a deep rich flavor and color to the sauce. I tried it with and without, and preferred with)
NOTES: If you like a super sweet caramel you can add up to a 1/4 cup additional sweetener. If you like a saltier caramel you can add a pinch of salt to your mixture.
INSTRUCTIONS:
Melt butter in a medium-sized saucepan over medium/low until golden brown, this will take approximately 5 minutes. Once browned add the sweetener and heavy cream. If you want a saltier caramel sauce, add salt now. Bring mixture to a gentle boil.
Reduce heat to very low and continue to gently simmer for 10-15 minutes, continuing to stir occasionally. You want to continue to simmer and stir until the mixture is a nice golden caramel color and thick enough to coat the back of a spoon. *Please Note: If you double or triple the recipe you may need longer cooking time*
Once the mixture has thickened, remove from heat, and add the vanilla and blackstrap molasses if using, and stir to combine. ENJOY!
NOTE: Store caramel sauce in a tightly sealed container, in the refrigerator. It should stay good up to two weeks if you don't devour it all first! It will thicken a lot when cold, so you'll either need to let it come to room temperature or slowly warm in the microwave.
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