Caramel Recipe Sauce

Homemade Low Carb Caramel Sauce Low Carb Maven

WEBDec 1, 2016 · Remember, it needs to be simmering pretty quickly, but not moving up the sides of the pot. Let the mixture cook for 20 minutes. …

1. Measure the first three ingredients together in a small pot or saucepan and whisk over medium heat until combined. Bring it to a boil.
2. Watch the heat carefully and turn it down just as the caramel mixture begins to crawl up the sides of the pot. You want the mixture boiling enough that it will get thick, but not so much that it will boil over and make a mess of the stove. Just watch it for a minute and adjust the heat up and down until you find the sweet spot. Remember, it needs to be simmering pretty quickly, but not moving up the sides of the pot.
3. Let the mixture cook for 20 minutes.
4. Take the caramel off of the heat and whisk in the powdered sweetener or stevia glycerite until dissolved. *If using the vanilla and brandy, add them now and mix thoroughly.

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Keto Caramel Sauce – Sugar Free Londoner

WEBApr 15, 2020 · Instructions. Add all the ingredients to a saucepan. Melt on a medium/ low heat until bubbles start to appear. Reduce to a simmer and …

1. Add all the ingredients to a saucepan. Melt on a medium/ low heat until bubbles start to appear. Reduce to a simmer and cook for 5 - 8 minutes, stirring regularly with a balloon whisk, until slightly thick and the caramel coats the back of a spoon.
2. Fill a bowl with ice and water.
3. When the caramel is to your liking (bearing in mind it will thicken more as it cools) take the sauce-pan off the heat and place in the ice bath for about 10 seconds to stop the caramel cooking.
4. Transfer the caramel to a jar and allow to cool and thicken. Store it in an airtight sealable glass jar in the fridge for up to 2 weeks.

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