Sugar-Free Caramel Sauce (Recipe Card)
This sugar-free caramel sauce is a must-have for anyone craving indulgent flavors without the guilt. It’s easy to make, versatile, and adds a rich, buttery touch to your favorite desserts. Once you try it, you’ll never go back to store-bought options!
Ingredients
- Butter : is the base of this caramel sauce providing a rich, creamy texture and deep flavor. For the best results, use unsalted butter to control the salt level in the recipe. If you prefer a dairy-free option, substitute with coconut oil or vegan butter for similar results.
- Allulose: The secret to achieving a smooth non-crystallizing caramel sauce lies in using allulose. Unlike other sweeteners, it mimics sugar’s caramelization process without causing graininess. If you can’t find allulose, try a blend of erythritol and a touch of stevia, but note that the texture may vary slightly.
- Heavy Cream: This ingredient adds the signature creamy consistency and balances the sweetness. For a dairy-free alternative full-fat coconut cream works wonderfully and brings a subtle hint of coconut flavor, perfect for tropical-inspired desserts.
- Vanilla Extract: A dash of vanilla enhances the caramel’s flavor adding warmth and depth. Feel free to experiment with other extracts like almond or maple for a unique twist.
- Salt: A small amount of salt elevates the sweetness and rounds out the flavors. For salted caramel lovers increase the quantity or use flaky sea salt for a more pronounced salty-sweet contrast.
Instructions
- Start by melting the butter in a medium saucepan over medium heat, stirring continuously to prevent it from browning too quickly. Once fully melted, slowly whisk in the allulose and ½ cup of heavy cream. Stir until the sweetener dissolves completely, ensuring a smooth mixture.
- Let the sauce simmer gently, stirring frequently, until it reaches a deep golden color. This step may take 10-15 minutes, so be patient. Avoid rushing, as caramelization takes time and higher heat can cause burning.
- Take the pan off the heat and add the vanilla extract and a pinch of salt. For those who prefer salted caramel, you can add an extra ¼ teaspoon of salt to enhance the flavor.
- If the sauce feels too thick, whisk in the remaining heavy cream, one tablespoon at a time, until it reaches your desired consistency. Allow the caramel to cool for 10-15 minutes before serving. It will thicken slightly as it cools but remain beautifully pourable.
- Put any extras in a jar that won’t let air in and put it in the fridge. When ready to use again, gently reheat the sauce on low heat or in short bursts in the microwave, stirring in between.
Video
Notes
Use the Right Sweetener
Allulose is the best option for this recipe as it prevents crystallization and ensures a smooth, pourable texture. Avoid sweeteners like erythritol, which can lead to a grainy sauce. Stir Constantly
To prevent burning or sticking, keep the mixture moving. Stirring continuously helps maintain an even consistency and avoids scorching at the bottom of the pan. Monitor the Heat
Cook the sauce over medium heat to allow gradual caramelization. High heat may cause the butter to separate or the sauce to burn before it fully develops its flavor. Adjust for Dairy-Free Versions
If you prefer a dairy-free caramel, substitute the heavy cream with full-fat coconut cream. It will still yield a rich and creamy texture but with a slight coconut flavor. Double the Recipe with a Larger Saucepan
This sauce is so good you’ll want extra! If doubling the recipe, use a medium-to-large saucepan to prevent overflow as the mixture bubbles during cooking. Cool Gradually for Best Texture
Allow the sauce to cool at room temperature for about 10-15 minutes before serving. This will help it thicken naturally without becoming too stiff. Reheat Gently
If your caramel thickens too much after refrigeration, reheat it on low heat or in short bursts in the microwave, stirring between intervals to restore its pourable consistency.
Allulose is the best option for this recipe as it prevents crystallization and ensures a smooth, pourable texture. Avoid sweeteners like erythritol, which can lead to a grainy sauce. Stir Constantly
To prevent burning or sticking, keep the mixture moving. Stirring continuously helps maintain an even consistency and avoids scorching at the bottom of the pan. Monitor the Heat
Cook the sauce over medium heat to allow gradual caramelization. High heat may cause the butter to separate or the sauce to burn before it fully develops its flavor. Adjust for Dairy-Free Versions
If you prefer a dairy-free caramel, substitute the heavy cream with full-fat coconut cream. It will still yield a rich and creamy texture but with a slight coconut flavor. Double the Recipe with a Larger Saucepan
This sauce is so good you’ll want extra! If doubling the recipe, use a medium-to-large saucepan to prevent overflow as the mixture bubbles during cooking. Cool Gradually for Best Texture
Allow the sauce to cool at room temperature for about 10-15 minutes before serving. This will help it thicken naturally without becoming too stiff. Reheat Gently
If your caramel thickens too much after refrigeration, reheat it on low heat or in short bursts in the microwave, stirring between intervals to restore its pourable consistency.
- Refrigeration: Store the caramel sauce in an airtight container in the refrigerator for up to 2 weeks. It will thicken as it cools but can be easily reheated.
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