Homemade Caramel Sauce
I got this recipe from the Our Paleo Life blog, after a friend sent it to me, and then modified it slightly for my needs.
Ingredients:
3/4 C. Allulose
1 Tbsp. Butter
10 Tbsp. Heavy Cream
3/4 tsp. Vanilla
1/2 tsp. Salt
How to Make:
- In a medium, heavy-bottom saucepan (All-Clad is my personal favorite), melt the Allulose over medium-high heat, until it's completely melted. Stir occasionally.
- When it starts to boil, add in the butter, cream, vanilla, and salt. The mixture will bubble up quickly, but then it will calm right back down.
- Bring the mixture back to a boil, until it reaches 230ºF. Remove from the heat, let the bubbling come to a stop, and the caramel sauce de-foam before pouring into a 12oz glass jar. (don't use plastic - not only is not good for you, the caramel sauce will still be hot enough at this point to melt a plastic container).
- Store in the fridge for up to 6mo. (if you think it'll even last that long!) - some natural separation will occur, just stir before each use.
Caution!
Making caramel can be dangerous. Use caution when melting sugar or sugar substitutes! I learned that the hard way while making this batch of caramel, so take my advice - use caution, and keep a bottle of lavender handy just in case!
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