Comments on: 15-Minute (Salted!) Keto Caramel Sauce 🍯

By: Paola van der Hulst

Paola van der Hulst — Sat, 15 Jul 2023 15:34:31 +0000

In reply to Hilary MacDonald. yes!

By: Hilary MacDonald

Hilary MacDonald — Fri, 14 Jul 2023 13:29:46 +0000

Hi, In the UK is treacle the same as blackstrap molasses?
Thanks

By: Paola van der Hulst

Paola van der Hulst — Mon, 24 Oct 2022 17:24:42 +0000

In reply to Lulu.

Ooooh the brandy idea sounds *chef’s kiss*! I’ve actually never tried boozy caramel… mmmmm, thank you for sharing Lulu I’ll def try this too 🙂

And re soft toffees… erythritol wont work (you will just end up chewing your way through minty crystals), but last year trying to make caramel popcorn I ended up with an interesting discovery in one batch that adding baking soda to a variation of this allulose caramel actually ends up giving you a super chewy toffee texture. But I also ended up cooking it for so long that the allulose was a super weird dark orange color that also stained my pot… so work in progress lol, but taste and texture were def there!

By: Lulu

Lulu — Thu, 20 Oct 2022 18:10:56 +0000

Wel now I’m in love with browned butter! I us 50/50 erythritol xylitol but it didn’t thicken. I tried the 1/2tsp arrowroot powder suggested by someone and it worked! PS next time I’m adding a bit of brandy to try to capture my mother’s brandy sauce!

Question: I know you said using all erythritol would crystalize but maybe in a way that would make this hard but pliable for wrapped soft toffees?? That would be so fun.

By: Paola van der Hulst

Paola van der Hulst — Tue, 07 Dec 2021 17:54:43 +0000

In reply to Makenzie.

Oh wonderful to hear Makenzie, thanks for taking the time to share 🙂

Plus (and vip!), it sounds like you’re naturally intuitive in the kitchen. Sometimes stoves, ovens etc run different and its important to not follow me blindly (lol, I know!). xo and welcome to gnom-gnom!

By: Makenzie

Makenzie — Tue, 07 Dec 2021 11:44:12 +0000

I just found this site and I’m in love 🥰. My caramel was just not thickening after 15 minutes. So I follow the tip to wait 5 minutes and try again…it was a no go. So I raised the tempt to high and whisked away while it bubbled and lighten in color! And it worked! Delicious caramel. I’m so pleased. Thanks for the recipe!!!!

By: Paola van der Hulst

Paola van der Hulst — Mon, 05 Jul 2021 21:35:05 +0000

In reply to Kathya. Check the ingredients to see if it’s pure allulose. Generally allulose is considered, along with erythrutol, as being gastro friendly. That said, I always say to listen to your bodies as they know best. Xo!

By: Kathya

Kathya — Mon, 05 Jul 2021 21:00:40 +0000

In reply to Paola van der Hulst. Paola have you had any stomach issues while consuming allulose? I’ve experienced laxative issues with the caramel sauce i made using allulose (not sure if it’s the Brand i used “splenda allulose “)

By: Mila Talavera

Mila Talavera — Mon, 14 Jun 2021 02:42:35 +0000

OMG, made the recipe as written. I used Xylitol from Health Garden.
This is so delicious! I added some pecans when I served it over Bryers vanilla ice cream. It’s sweet and super tasty. I can’t believe it’s low carb! Ty!

By: Paola van der Hulst

Paola van der Hulst — Wed, 05 May 2021 20:54:58 +0000

In reply to Kim. Yes that works!