CARAMEL SAUCE
Yield: About 1 cup (2 tablespoons per serving)
Prep Time: 5 minutes
Cook Time: 10 minutes
¼ cup (½ stick) unsalted butter
¼ cup plus 2 tablespoons granulated erythritol-based sweetener
2 teaspoons yacón syrup (optional)
½ cup heavy whipping cream
¼ teaspoon xanthan gum
¼ teaspoon kosher or medium-grind sea salt
2 tablespoons water
SWEETENER OPTIONS:
Granulated erythritol or a granulated erythritol-based blend is one of the few sugar substitutes that actually caramelizes, so it’s your only option for this recipe.
1. In a medium saucepan over medium heat, melt the butter with the sweetener and yacón syrup, if using, stirring until the sweetener dissolves. Bring to a boil, then continue to boil for 3 to 5 minutes, until the color deepens.
2. Remove from the heat and add the cream. The mixture will bubble vigorously. Sprinkle with the xanthan gum and whisk vigorously to combine. Then add the salt.
3. Return the mixture to medium heat and boil for 1 more minute. Let cool to lukewarm, then stir in the water until well combined.
STORAGE INSTRUCTIONS: This sauce can be stored in the fridge for up to a week or so. (I've actually stored mine for several weeks.) Just gently reheat it in the microwave or in a saucepan to make it pourable again.
TIP: You can skip the yacón syrup, but your sauce will have more caramel flavor and color if you include it. You can also use blackstrap molasses in its stead. Both yacón syrup and blackstrap molasses add only about 1 gram of carbs per serving.
NUTRITIONAL INFORMATION
CALORIES: 113 | FAT: 10.8g | PROTEIN: 0.4g | CARBS: 3.4g | FIBER: 0g | ERYTHRITOL: 11.3gVARIATION:
SALTED CARAMEL SAUCE
Simply stir in another ½
teaspoon of salt at the very end.
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