Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Homemade Keto Caramel Sauce Recipe
- Ingredients & Substitutions
- How To Make Sugar Free Caramel Syrup
- Tips For The Best Sugar Free Caramel Sauce
- Storage Instructions
- What To Serve With Sugar Free Caramel Syrup
- More Sugar Free Toppings
- Recommended Tools
- Sugar Free Caramel Syrup & Sauce (Keto!) Recipe card
- Recipe Reviews
Making your own sugar free caramel syrup (a.k.a. sugar free caramel sauce) is easier than you might think! This rich and decadent caramel flavor is perfect for topping your favorite keto desserts or drizzling over sugar-free whipped cream on hot drinks (like bulletproof coffee). Plus, just like sugar-free chocolate syrup, this keto caramel sauce tastes just like the real deal with only a few basic ingredients.
Sugar free caramel sauce depends on a special ingredient for its thick and buttery consistency: Besti Brown Monk Fruit Allulose Blend. Unlike other sugar-free sweeteners, this one dissolves and caramelizes just like real sugar… so the caramel takes on a smooth and silky consistency, with no added calories, sugar crash, or gritty texture.
This recipe has been so popular that I included it in my Easy Keto Carboholics’ Cookbook!
Why You’ll Love This Homemade Keto Caramel Sauce Recipe
- Perfect sweet and buttery flavor
- Smooth, gooey, and thick texture like traditional caramel
- 4 simple, natural ingredients (no corn syrup, artificial flavors, or preservatives!)
- Made in 10 minutes
- 0g net carbs and naturally gluten-free
- Perfect for dipping, beverages, and desserts
Ingredients & Substitutions
This section explains how to choose the best ingredients for sugar free caramel sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – For the best flavor, use salted butter. However, if you are watching your salt intake, you could use unsalted butter instead.
- Besti Brown Monk Fruit Allulose Blend – I opted to use the brown version of Besti because I love the flavor of brown sugar. If you prefer, you could make it with crystallized or powdered Besti instead — both will dissolve just like sugar does, and they caramelize beautifully. If you want to use a different keto sugar substitute, keep in mind that most other brands (including erythritol, and most brands of monk fruit or stevia, which typically contain erythritol) will not dissolve well and crystallize upon cooling, leading to a gritty texture and you won’t get the same gooey mouthfeel. If you still want to try it, see my sweeteners conversion chart for exact substitute amounts.
- Heavy Cream – A necessary ingredient for caramel. Do not substitute any type of milk (including dairy milk, almond milk, and coconut milk), as these will not thicken properly. It would probably work to substitute coconut cream if you need to.
- Vanilla Extract – Use higher quality vanilla for best flavor.
How To Make Sugar Free Caramel Syrup
This section shows how to make the best sugar free caramel recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt. Heat butter and Besti Brown together in a large saucepan over low heat. Cook until golden brown.
TIP: Watch the sauce carefully.
Stir occasionally and watch carefully to avoid burning on the bottom of the pan.
- Thicken. Stir in cream and simmer until darkened in color and sauce coats the back of a spoon.
- Flavor. Turn off the heat and use a whisk in vanilla extract.
- Finish. Transfer homemade keto caramel sauce into a jar.
Tips For The Best Sugar Free Caramel Sauce
Making a sugar free caramel sauce may seem like a daunting task, but with a little patience and the right ingredients, it’s actually quite easy! Here are a few tips and tricks:
- Use a large pan. The larger the surface area of your pan, the faster your sauce will caramelize and thicken. I used a large saucepan, but you could even use a skillet with tall sides to make the process faster.
- Use the right sweetener. I typically recommend Besti in all my recipes, but it’s more crucial for some than others. This sugar free caramel syrup recipe is one where it makes a huge difference. You won’t get the same smooth, gooey texture using another sweetener.
- Be careful not to overheat. If the heat is too high, your sauce will “split”, meaning you’ll have oil separated from the other ingredients. If this happens, sometimes you can bring it back together in a blender.
- Add vanilla last. Adding the vanilla extract last, after removing from heat, ensures that it maintains its potency. If you add it while cooking, some of it will evaporate, reducing its flavor.
Storage Instructions
- Store: Keep low carb caramel sauce in the refrigerator. I’ve made a double batch before and had it last for weeks that way without a problem.
- Reheat: Caramel will solidify in the fridge, so you’ll want to reheat it before serving. The best way to do this is on the stove over low heat, stirring frequently. It’s important that the temperature rises gradually when you reheat the sugar-free caramel sauce. Otherwise, you run the risk of “shocking” it, leading to separation of the oils.
- Freeze: Add sauce to a freezer-safe container and pop it in the freezer. When you’re ready to use it, let it thaw in the fridge or at room temperature. After thawing, reheat gently to get the right consistency.
What To Serve With Sugar Free Caramel Syrup
This low carb caramel sauce is a delicious and versatile topping that can be used on a variety of desserts or added as a sweetener. Here are some ideas!
- Dipping – Sugar free caramel syrup is perfect for dipping keto fruits (or any fruit), keto churros, and even cookies like almond flour shortbread and keto oatmeal cookies.
- Topping – Pour this sauce on classic desserts like keto cheesecake, keto apple pie, or keto lava cake.
- Breakfast – Transform keto cinnamon rolls, coconut yogurt, or low carb French toast into a special treat. Don’t miss how I use it for keto monkey bread in my Easy Keto Carboholics’ Cookbook!
- Ice Cream – Caramel always pairs well with classic keto ice cream, but you can also try coconut milk ice cream, almond milk ice cream, or mason jar ice cream.
- Drinks – Top your favorite hot or cold drinks (like sugar-free hot chocolate, keto iced coffee, or a low carb milkshake) with sugar-free whipped cream, then drizzle the caramel on top. You could also stir it right into hot drinks.
More Sugar Free Toppings
Level up your healthy desserts with these sugar free toppings:
Recommended Tools
- Large Saucepan – This cookware set includes a large saucepan that works great for making this low carb caramel sauce.
- Whisk – You will need a whisk when you add the vanilla extract to the caramel sauce. This one is the perfect choice.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.
Sugar Free Caramel Syrup & Sauce (Keto!)
This easy sugar free caramel syrup needs just 4 ingredients and 10 minutes. Sugar free keto caramel sauce is gooey and sweet, like the real deal!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Melt the butter and Besti Brown together in a large saucepan over low heat. Once melted, cook for about 3 to 4 more minutes, stirring occasionally, until color turns more golden brown. (Watch it carefully to avoid burning.)
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Stir in the cream. Bring to a gentle boil, then reduce heat and simmer for 7 to 10 minutes, continuing to stir occasionally, until the mixture is a dark caramel color and coats the back of a spoon.
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Remove sugar-free caramel syrup from heat. Whisk in the vanilla extract.
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The sauce will thicken more as it cools from hot to warm.
Did You Like It?
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Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
365 Comments
Elizabeth Archer
0WHAT!! I can have caramel sauce again thanks to your sweetener! YES!!
Ana Maria Pino
0Tried to make this after a long day and unfortunately the recipe doesn’t warn about potential separation and keeping the temp very low. Super disappointed.
Wholesome Yum M
0Hi Ana, Sorry this recipe didn’t turn out as expected. You can try whisking it at a low heat to try to bring it back together or warming and blending in a blender. The recipe card does specify using low heat, as you don’t want to burn the butter or scald the cream.
KJ
0Hi, I’m a fiend for the Starbucks version of Iced Caramel Macchiatos and make really good ones at home with vanilla syrup and hershey’s caramel sauce. I’ve got the sugar free vanilla syrup down, but the sugar-free version of Hershey’s has eluded me. I tried this recipe using Monkfruit erythritol since that’s all I have, and…IDK. The color was ok, but it’s got a really greasy mouthfeel and the flavor was just meh. Definitely nothing like the Hershey’s Caramel sauce I’m trying to re-create. Any suggestions? Will Allulose make that much difference?
Wholesome Yum M
0Hi KJ, Yes, using allulose will give you a much better result. Allulose can caramelize, so you will get those familiar caramel flavors you are looking for. It also gives a nicer consistency for your sauce.
KJ
0My allulose arrived today 🙂 I’m giving the recipe another go tonight! Thanks!!!
KJ
0VERDICT: Success!!! This stuff tastes so much like the Hershey’s caramel syrup I’ve been missing. Thank you!!!!
Lee Kessler
0I added whiskey to the mix for a cheese cake I was making. deliciously amazing.
Vivianne
0Hi. The caramel isn’t thickening, and there was way to much butter to sugar/Heavy whipping cream ratio. Is there something I did wrong?
Wholesome Yum M
0Hi Vivianne, The proportions in the recipe are correct. Once the butter and sweetener browns, you can add the cream. Bring your caramel up to a boil, then let simmer. It will thicken as it simmers. The time may vary depending on how thick your heavy cream is, and most importantly, depending on the size of your pan. If it didn’t darken or thicken, it needed more time, and a larger pan helps quicken the process.
Liz
0Can’t wait to try this
Rani
0I made a Keto chocolate cake for my birthday and wanted to pour caramel syrup over it with just a tad of whipped cream. I made your recipe and it was FANTASTIC!!! My only problem was attempting to reheat it the next day. I did as you said and slowly warmed it up but it separated anyway. Same thing happened with my second attempt. Now I that I will just make just enough to finish that day.
Tracy
0I first made this recipe with Truvia granules for a neighborhood cookie exchange as we have some people that are watching their carb intake. Flavor was good but it was not very caramel-y and it never got that good caramel color. I chocked it up to the fact that it’s simply not sugar and sugar is what ‘caramelizes’ in any brown-food goodness – they are two different things. I actually found the allulose sweetener at a local grocery store and decided to give it a whirl as my favorite neighbor, a Keto guy, is having a big birthday. Much to my surprise, IT WORKED! Great color and consistency, I did not have heavy cream on hand so my test batch was with half & half. I suspect the fully leaded version would be virtually impossible to distinguish from ‘real’ caramel. THanks so much for the recipe and helping me bring smiles to my cul-de-sac 🙂
Madeline Mcgowan
0I would like to try this recipe but cannot have dairy, could i use coconut cream? Thank You, M Mcgowan
Wholesome Yum M
0Hi Madeline, Yes you can use coconut cream in the recipe. Enjoy!
Missy
0Hello. So i made this with Monkfruit Erythritol and it was good until after you swallowed and then it became so sweet with an odd taste that you couldn’t continue eating.
is the alloluse powdered and should i have used a powdered sweetener?
Wholesome Yum M
0Hi Missy, You may be someone who is sensitive to erythritol and the cooling effect it can have. Allulose-based sweeteners do not cause this issue, and also makes a much nicer gooey caramel sauce. I recommend Besti Powdered Monk Fruit Allulose Blend for this recipe.
Francy
0I really love this caramel! I made it twice using powreded erytrit. It’s fantastic. Thank you Maya
patricia
0I have to be dairy free. Do you think a vegan butter would work?
Wholesome Yum M
0Hi Patricia, I have not tested this recipe with vegan butter, so I cannot guarantee the results, but I think it should work.
Amnon Freund
0what is the equivalent of 1/3 cup butter in Oz or grams?
Wholesome Yum M
0Hi Amnon, It’s 2.6 fluid oz.
Gayle
0If I wanted to make this into a soft caramel candy, do I just cook it longer?
Wholesome Yum M
0Hi Gayle, You’ll need a candy thermometer and a mold to help you with this, but yes. Ideally, you will want your caramel to hit soft ball stage and then they can be poured into a mold and cooled. Enjoy!
Hilary
0SO. Delicious. This is easily one of the best caramels I’ve enjoyed, and I’m including sugary ones in that. I added a pinch of salt. I want to play with other flavors, too, like malt and maybe even banana.
Natalia
0Can I substitute the heavy cream with coconut cream? I am dairy free and keto and I’ve already found dairy free butter that cooks and tastes exactly like butter but I am wondering. Can I use coconut cream for this caramel recipe and pecan pie recipe?
Wholesome Yum M
0Hi Natalia, Yes, coconut cream should work fine in the recipe in place of the heavy cream. Enjoy!
CONNIE AILEY
0Hey I’m excited to make this but my butter is UNsalted. Will that work?
Wholesome Yum M
0Hi Connie, Yes, just add a pinch of salt (or two, adjust to taste) to your caramel.
Anna
0I had really been missing a drizzle of caramel on my keto coffee, and was craving apple peels (lower net carbs bc of the fiber) and didn’t want to buy a million products. This was perfection!! I used an allulose/erythritol blend (that happened to have a pinch of xanthan gum in the blend) and it turned out amazing. Exactly like the real thing. Thank you
Grace
0can you reheat this in the microwave? I want to make Carmel apples dip for a school project
Wholesome Yum M
0Hi Grace, I haven’t personally tested this, but you may be able to reheat at 10 second intervals in a microwave on LOW power. The high powder will shock it. Depending on when you are bringing this into school, you may want to consider storing it in a warmed thermos.
judy walters
0Sounds easy, quick, and delicious. Thank you
Emily Cortez
0This sauce is dangerously good!!! I could’ve ate the whole thing. I made “apple” crisp and I thought it would be so good with some caramel sauce drizzled over it. I was right!!! Thank you for another wonderful, easy recipe.
Barbara Barker
0I did like it very well, good taste. Mine never did turn brown only a little once I added the vanilla. Could you tell me what I might have done wrong? Thanks.
Wholesome Yum M
0Hi Barbara, Did you make this recipe with Besti Monk Fruit Allulose? Allulose will caramelize as it cooks, so perhaps it needed to brown with the butter longer before adding cream.
Karen
0Hi. I want to make a caramel sauce for the keto cheesecake I made. I’m planning to do it today. But I have no heavy cream. I do, however, have sour cream, cream cheese, almond milk, and xanthum gum. Could I use either the sour cream, cream, or a combo of the almond milk and xanthan gum? If so, which would you recommend? Also, All I have for sweetener is Swerve confectioners. Will that work as well as a granulated sweetener?
Wholesome Yum M
0Hi Karen, A powdered sweetener is best for this recipe if you don’t have allulose. I do highly recommend you give Besti Monk Fruit Allulose or pure Wholesome Yum Allulose a try, as it is able to caramelize and give your sauce the buttery brown flavors you are looking for. I have not tested this, but almond milk may work in this recipe, but I cannot guarantee the results. If you decide to try it, I would consider increasing the amount of butter so it has a creamier consistency. Please let us know how it turns out!
Rachel Hirota
0I also used Brown Swerve and it turned out fantastic! This is as good as any caramel sauce I have ever bought or made in my pre-keto days! I was amazed at how delicious this is! Thank you for the great recipe!
Karen
0Thank you. So much! I hapoened to find some evaporated milk in my cabinet at the last minute. I used 1/2 cup for 1 batch. It came out soooooo good! It was a little too buttery flavored, so I added 2 more tbsp evaporated milk to counter it and it was perfect. It tasted like salted caramel. (The butter was salted). The color was lighter, but the taste and texture was amazing! It was silky and creamy. I did put it in the fridge amd took it out when I was ready for my dluce of cheesecake. The cheesecake was frozen do I let it sit on the counter for about an hour. By the time I was ready to eat it, I did not want to wait to reheat the caramel, so I spread it on top of the slice kind of lijkea glaze. Omg! It’s a good thing I made 2 natches of the caramel. It have it in a small mason jar. Now I have 2 topoings I can make gor my cheesecake…my go-to blyeberry dauce and this caramel sauce. I will invest in some Swerve brown confectioners or the brown allulose for future batches. I’m just nervous about trying new sweeteners. I’ve wasted alot of expensive ingredients when recipes turned out horrible until I started using Swerve.. How does allulose compare to Swerve as far as taste?
Maya | Wholesome Yum
0Hi Karen, Thank you for sharing your experience!
My Besti Brown Monk Fruit Allulose Blend is coming this fall 2020. You can sign up for the newsletter at wholesomeyumfoods.com to be notified when it’s available. In my opinion it’s far superior to brown swerve, as it doesn’t have erythritol and dissolves a lot better, does not crystallize, and does not have a cooling effect or aftertaste no matter how much you use. 🙂 You can read about the differences between the sweeteners in my keto sweetener guide.
EMan1981
0So good! I subbed the monkfruit for 2 TBS of brown sugar Swerve. I make a protein coffee drink with a Nescafe instant coffee pack (melted w/a little water), a chocolate premier protein shake, about 2 TBS of heavy cream and now I will add a little of this caramel to it. Add some ice and voila!
Karen
0Maya – I made this tonight, and my hubby and I had it on your homemade keto vanilla ice cream. OMG, this takes the ice cream to a new level. This is by far our favorite keto treat ever! Thank you for this awesome recipe!!
Jackie
0I made two batches first batch used 3T. of brown sugar swerve second batch 2T. of brown sugar swerve, I like it less sweet. This is so good and cant wait to try it on my ice cream & cheesecake.
Allyssa Toyebo
0I’m making a keto cheesecake for a friend and was wondering if I could use this caramel sauce to make a caramel swirl in the cheesecake, before baking. Do you think that would work?
Wholesome Yum M
0Hi Allyssa, Yes that should work. Just be sure to marble to caramel in well.
Melissa
0Planning to make this to put on my keto cheesecake. If I make it ahead of time and refrigerate, should I heat it up before serving? And if so, can I do this multiple times as I use it?
Thanks! Loving these recipes!
Wholesome Yum M
0Hi Melissa, It depends on the sweetener you use. If you use allulose (as written in the recipe) you will get a nice soft caramel that can be served either warmed or cold. If you are using erythritol or an erythritol blend then I recommend only serving this warm, as it will granulate a bit as it chills in the fridge. You can reheat this multiple times if you need to, but be careful not to overheat or it can separate. Enjoy!
andrea
0Hello! Thanks for this recipe. You mentioned that this recipe was originally made with golden erythritol, but I thought that erythritol crystallizes when cool. Isn’t this right? Do you know if this might work with xylitol? or maybe 1/2 xylitol & 1/2 allulose? Thank you!
Wholesome Yum M
0Hi Andrea, You are correct. Erythritol will harden and crystalize as it cools. The way to fix this is to serve your caramel warmed. I don’t recommend using xylitol in this recipe, as is has a very strong cooling effect that won’t compliment the caramel flavors well. The best sweetener to use for caramel (soft, creamy caramel) is with allulose. I recommend either Besti Monk Fruit Allulose Blend or pure Wholesome Yum Allulose.
gina
0Making a batch of three for the Carmel pie. I’m past the 30 min mark, still not close to looking like Carmel. What did I do?
Wholesome Yum M
0Hi Gina, Be patient. When tripling the recipe, it will take longer to cook. You may want to try using a larger pan to help speed up the process.
Mona
0Will a liquid allulose work with this recipe?
Wholesome Yum M
0Hi Mona, Although I have not tested this recipe with liquid allulose, I don’t think it would work. The caramel would be too loose and not thicken. For best results, I suggest using granular or powdered Best Monk Fruit Allulose Blend.
Dawn
0Followed directions using Allulose and this recipe turned out perfect. This is a wonderful caramel sauce that is hard to stop eating. I would love to know how to make caramel candy using recipe similar to this.
Judy B
0I just made this the other day as I needed caramel sauce for some ice cream I was making. It turned out fantastic! It is so easy and turned out terrific! Thank you!
Heather
0Can I use just Monk fruit and not a blend?
Wholesome Yum M
0Hi Heather, Pure monk fruit powder will not work. The recipe needs the bulk from the sweetener to work.
Melissa Sanchez
0Hi! I just made some using powdered swerve since thats what I already have.. it looks and smells great, I haven’t tried it yet. A couple questions.. 1. Could the sweetener I used cause it to not get the caramel color? I cooked it longer at each step and it still never got very darkened. 2. How long can I store this caramel sauce, and do I refrigerate it? I’d like to try it in my coffee.
Thanks!
-Melissa
Wholesome Yum M
0Hi Melissa, Yes, the sweetener you used does not caramelize, so it will not have the same depth of flavor or coloring of traditional caramel. This caramel will keep for a couple of weeks in the fridge. It will solidify, but it can be warmed back to a liquid either on the stovetop or in a warm water bath. Enjoy!
Christina Best
0I’ve made this recipe several times. Very good. when it cools it comes out like a soft caramel candy. Yum! I make mine using swerve brown sugar.
Christy Gill
0I wanted to use swerve brown sugar too. Did you alter the recipe in any way?.
Wholesome Yum M
0Hi Christy, If you would like to use a brown sweetener, then I suggest only replacing a small amount of the sweetener with the brown version. For this recipe, I think using 1 TBS of brown sweetener adds the right amount of caramelized flavors without overpowering the creamy and buttery flavors in the sauce.
Christina Best
0Hi, I did not alter the recipe in any other way. I did an equal substitution. Worked out well for us. My kids loved the taste of it too.
Pat
0This is the best keto caramel sauce. Thank you so much. For how many days can I leave it outside the fridge?
Wholesome Yum M
0Hi Pat, This caramel sauce really keeps best in the fridge. If you’ve used it on cookies or a recipe that is stored at room temp, then it will be okay for a day or two.
Jacob
0The cream and butter completely separated after a while
Wholesome Yum M
0Hi Jacob, Usually when this happens, it’s because the heat was up too high. You may be able to bring the caramel back together with a blender and a small amount of cream.
Shannon
0I just got done making this for the first time and it did not turn out with the Carmel color but got very close I think
Rob
0Hi, I can’t find an allulose/monk fruit blend here, but I can get pure allulose. Would that be suitable? If so, how much pure allulose would this recipe require? Thanks. Cheers! Rob
Wholesome Yum M
0Hi Rob, Regular allulose will work here, but you will need to use more of it. Use this sweetener conversion calculator to figure out how much.
Rob
0Awesome. Thanks so much. 🙂 Cheers!
Nick
0I Don’t know what’s going on! It turned into a fudge cream color not light brown and granulated! I need help!!!
Wholesome Yum M
0Hi Nick, It sounds like your caramel got too hot. You can try to blend it together into a high power blender, but it may be past the point of rescuing. Next time, turn down the heat and keep the caramel moving so it doesn’t granulate.
Emily J
0What is the serving size?
Wholesome Yum M
0Hi Emily, A serving is 1 tablespoon.
Nelda
0By cream do you mean whipping cream, half and half or what?
Wholesome Yum M
0Hi Nelda, Please use heavy cream.
Kristie
0What Keto sweetener can I use, if I can’t use one with Allulose in it? Thanks!
Wholesome Yum M
0Hi Kristie, You can use powdered erythritol, however, it will harden. Allulose will retain a soft caramel texture.
J chan
0Could I use this caramel recipe to pour over popcorn ? Would it harden?
Wholesome Yum M
0Hi J Chan, This caramel will remain soft and sticky. It is probably not suitable for popcorn.
Rosalyn
0Mine never “thickened”, even after cooling,….. so I drank it lol Still delicious but I will try again.
Wholesome Yum M
0Hi Rosalyn, I am glad you enjoyed it. Next time let it simmer longer until it’s thick enough to coat the back of a spoon.
James L Cook Sr
0Instead of the heavy whipping cream,could you use full fat canned coconut milk to make this?
Wholesome Yum M
0Hi James, I have not personally tired this and cannot guarantee the results, but it should work similarly to using heavy cream. Perhaps drain off the coconut water and just use the coconut cream to keep the consistency a little thicker?
Rachel C
0I have tried this 3x now and each time as it was cooling the butter separated out from it. So frustrating! The first time I put it in the fridge and it was rock hard. The second time I left it on the counter. The third time I cooked it longer (almost an hour) to a darker color but it STILL separated. Followed recipe exactly, didn’t double it or anything. Very disappointing as all your other recipes are fantastic.
Wholesome Yum M
0Hi Rachel, I’m sorry this has happened to you. It sounds like your caramel shocking from temperature differentials and splitting. Let the cream sit out while you are heating the butter and sweetener so it’s not super cold. If your caramel does separate, you can put it in a blender to emulsify it back into a smooth consistency.
karen
0can I add some molasses along with the vanila?
Wholesome Yum M
0Hi Karen, Molasses will change the carb count, but you could add a small amount for flavor.
Ashley
0Hi! I’m looking forward to trying the pecan pie recipe. You mentioned using vanilla and maple extract, but I didn’t see how much maple extract is needed.
Thank you for your time and attention.
Wholesome Yum M
0Hi Ashley, To use the maple extract in this caramel sauce you would substitute it for the same amount of vanilla (1 tsp).
Candace Staar
0This is great but the 2/3 cup of HWC has 4.3 grams of carbs in this recipe. When people see 0 carbs (less than1.0) they assume it’s totally carb free. I wish people would have told me this when I started. I just found out that the manufacturer lists carbs per serving and if it’s less than 1 they can put 0 carbs even though at a higher serving it would have carbs. Now I’m fact checking all ingredients.
Tracey Crackel
0SUPER DELICIOUS!! My diabetic hubby always looks longingly at all the Thanksgiving deserts while he has a piece of fruit. This year I decided to make him his own delicious desert. I made this caramel sauce and the chocolate mug cake with whipped cream & walnuts on top (along with the caramel sauce). Tried it out today and it will definitely be the envy of everyone else for a change! I used monk fruit sweetener. I like it because there’s no icky aftertaste. All of it was completely wonderful!