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- 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons whiskey or bourbon
Combine sugar and 1/4 cup water in a heavy large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Continue cooking syrup until deep golden amber, 7–8 minutes.
Reduce heat to low; add butter and stir until dissolved (mixture will bubble vigorously). Stir in cream, followed by whiskey and salt. Stir until no lumps remain. Remove caramel from heat and let cool for 10 minutes. Pour into a glass jar or small bowl. DO AHEAD: Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm slightly before using.
50 Caramel Sauce Treats
Food Network Magazine dreamed up dozens of new ways to use a jar of caramel sauce.
You can use any jarred caramel sauce for these recipes, but avoid bottled syrups, dips and dulce de leche — they have a different consistency.
1. Caramel–Chocolate Chip Pancakes Whisk 1 cup milk with 1 egg, 4 tablespoons melted butter and 1/4 cup caramel sauce. Whisk in 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon each baking soda and salt stir in 1/4 cup mini chocolate chips. Cook 1/4 cupfuls in a hot buttered skillet. Drizzle with more caramel.
2. Caramel Bacon Put 12 bacon slices on a rack set on a rimmed baking sheet. Brush with 3 tablespoons caramel sauce. Bake at 400 degrees F, 10 minutes. Flip and brush with 3 more tablespoons caramel. Bake until crisp, 12 to 15 more minutes.
3. Caramel Dutch Baby Preheat a 10-inch ovenproof skillet in a 400 degrees F oven, 10 minutes. Pulse 2 eggs, 1/2 cup each flour and milk, 3 tablespoons caramel sauce, 1 tablespoon melted butter, 1 teaspoon vanilla and 1/2 teaspoon salt in a blender until smooth. Coat the hot skillet with 2 tablespoons butter, then pour in the batter. Bake until puffed, 20 minutes. Drizzle with more caramel.
4. Caramel Granola Toss 3 cups rolled oats with 1 cup each slivered almonds and sweetened shredded coconut and 1 teaspoon salt on a rimmed baking sheet. Warm 1/2 cup caramel sauce in a saucepan with 1/4 cup vegetable oil, whisking. Pour over the oat mixture and stir to combine. Bake at 250 degrees F, stirring every 15 minutes, until golden, 1 hour. Let cool.
5. Caramel Toast Toast thick bread slices and butter generously. Sprinkle with a pinch of salt, then spread with 2 teaspoons each caramel sauce and sweetened condensed milk.
6. Cranberry-Caramel Cream Cheese Pulse 8 ounces softened cream cheese, 1/4 cup each caramel sauce, dried cranberries and chopped walnuts, and 1/2 teaspoon cinnamon in a food processor.
7. Caramel Apple Hand Pies Cook 3 peeled, sliced Golden Delicious apples with 1/4 cup caramel sauce, 2 tablespoons butter and 1/4 teaspoon cinnamon in a skillet over medium-low heat until softened, about 15 minutes. Let cool. Cut 2 rounds prepared pie dough into 8 wedges each top 8 wedges with the apples, then cover each with another dough wedge. Crimp the edges brush with a beaten egg, then sprinkle with cinnamon sugar. Bake at 400 degrees F until golden, 15 minutes.
8. Spicy Pumpkin Caramel Sauce Heat 1 cup caramel sauce, 1/2 cup each pure pumpkin puree and water, 2 dried ancho chiles and a pinch of cayenne in a saucepan over medium heat, stirring, until thickened, 15 to 20 minutes. Let cool discard the chiles.
9. Coffee Caramel Sauce Heat 1 cup each caramel sauce and strong brewed coffee with 1 cinnamon stick in a saucepan over medium heat, stirring, until thickened, 15 to 20 minutes. Stir in 2 teaspoons vanilla. Let cool discard the cinnamon stick.
Stout Caramel Sauce (No. 10)
10. Stout Caramel Sauce Pour a 12-ounce bottle of stout into a saucepan cook over medium heat until reduced by half, 15 minutes. Add 1 cup caramel sauce and 2 wide strips orange zest. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 2 tablespoons orange juice. Let cool.
11. Cherry Caramel Sauce Cook 1 cup frozen cherries with 1 tablespoon cherry brandy over medium heat until softened, 10 minutes. Stir in 1/2 cup caramel sauce. Let cool.
12. Ginger-Caramel Pear Upside-Down Cake Melt 1/2 cup caramel sauce with 2 tablespoons butter. Pour into a buttered 9-inch-round cake pan tilt to coat the bottom. Cover with 2 peeled, sliced pears. Whisk 1 3/4 cups flour, 2 tablespoons chopped candied ginger, 1 teaspoon each baking powder and ground ginger and 1/2 teaspoon each baking soda and salt. Separately, beat 1 stick softened butter with 1 cup sugar beat in 2 eggs, one at a time. Add the flour mixture in 3 batches, alternating with 1 cup buttermilk, until smooth. Pour over the pears. Bake at 350 degrees F, 1 hour. Let cool 5 minutes invert onto a plate.
13. Caramel-Pecan Sticky Buns Oil an 8-inch-square baking dish spread 1/2 cup caramel sauce in the dish, then sprinkle with 1/2 cup crushed pecans. Slice two 8-ounce tubes crescent-roll dough into 8 rounds each place cut-side down in the dish. Dot with butter and sprinkle with cinnamon. Bake at 350 degrees F until golden, 30 to 35 minutes. Invert onto a platter while still warm.
Caramel-Pumpkin Muffins (No. 14)
14. Caramel-Pumpkin Muffins Whisk 2 cups flour, 1/2 cup each sugar and chopped toasted pecans, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Separately, whisk 2 eggs, 1/2 cup each caramel sauce, pure pumpkin puree and sour cream, 1 stick melted butter and 1/4 cup light brown sugar, then stir into the dry ingredients. Divide among 12 lined muffin cups. Bake at 350 degrees F, 30 minutes. Brush with more caramel while still warm.
15. Caramel Apple Dip Simmer 2 cups caramel sauce and 1/4 cup heavy cream in a saucepan over medium heat, stirring, until thickened, about 5 minutes. Stir in 2 tablespoons apple brandy and 1/2 teaspoon vanilla. Serve with apple slices for dipping.
16. Caramel–Chocolate Hazelnut Dip Warm 1 cup each caramel sauce and chocolate hazelnut spread in a saucepan, stirring. Serve with pretzels for dipping.
Caramel Monkey Bread (No. 17)
17. Caramel Monkey Bread Quarter the biscuits from four 7 1/2-ounce tubes biscuit dough toss with 3/4 cup sugar and 1 teaspoon cinnamon. Put half in a buttered Bundt pan. Top with 1/3 cup caramel sauce, the remaining dough, then an additional 1/2 cup caramel. Bake at 350 degrees F until cooked through, 35 to 40 minutes. Invert onto a platter while still warm.
18. Caramel Cereal Treats Bring 1/2 cup caramel sauce and 2 tablespoons butter to a boil in a large saucepan cook 1 minute. Remove from the heat whisk in 1/2 teaspoon each baking powder, salt and vanilla. Stir in 4 cups crispy rice cereal and 1/2 cup salted roasted peanuts. Transfer to a parchment-lined rimmed baking sheet and press into an even layer. Bake at 250 degrees F until dry, 1 hour. Cut into squares.
19. Caramel Brownie Bites Melt 3/4 cup chocolate chips with 4 tablespoons butter. Whisk with 2 eggs, 1/2 cup caramel sauce and 1/4 cup sugar, then whisk in 3/4 cup flour. Divide among 30 lined mini-muffin cups. Bake at 350 degrees F until set, 12 to 15 minutes. Poke the brownies a few times with a skewer, then brush with more caramel while still warm.
Caramel Popcorn Balls (No. 20)
20. Caramel Popcorn Balls Heat 3/4 cup caramel sauce until just starting to boil. Pour over 8 cups popcorn. Let cool slightly. Stir in 1/2 cup mini marshmallows and 2 tablespoons confectioners' sugar. Form into 8 balls with oiled hands.
21. Caramel Mustard Stir together 1/4 cup each caramel sauce, whole-grain mustard and yellow mustard. Serve with pretzels.
22. Caramel Cornbread Whisk 1 cup each flour and yellow cornmeal, 1/4 cup sugar, 1 1/2 teaspoons baking powder and 1 teaspoon salt. Whisk in 1 cup milk, 1/2 cup caramel sauce, 4 tablespoons melted butter and 1 egg until combined. Pour into an oiled and floured 9-inch cast-iron skillet. Bake at 400 degrees F until a toothpick comes out clean, 25 to 30 minutes. Brush with more caramel while still warm.
Chocolate-Caramel Bananas (No. 23)
23. Chocolate-Caramel Bananas Warm 1/2 cup each caramel sauce and chocolate hazelnut spread in a saucepan, stirring. Insert a wooden skewer into 4 peeled bananas. Dip in the caramel mixture to coat transfer to a baking sheet and freeze until slightly firm, 10 minutes. Dip in 4 ounces melted semisweet chocolate to coat sprinkle with chopped nuts or sprinkles. Freeze until set, about 15 more minutes.
24. Caramel Poached Pears Peel, halve and core 2 pears. Combine in a saucepan with 1 cup each caramel sauce and water and 1 wide strip lemon zest. Bring to a boil, then reduce the heat and simmer, flipping the pears halfway through, until tender, 25 minutes. Stir in the juice of 1/2 lemon.
25. Caramel Applesauce Simmer 6 peeled, chopped Golden Delicious apples with 1/2 cup each caramel sauce and apple cider, 2 tablespoons butter and 1/4 teaspoon cinnamon, partially covered, until softened, about 25 minutes. Let cool, then puree.
26. Caramel-Apricot Baked Brie Slice off the top rind of one small Brie wheel place in a large ramekin or small baking dish. Combine 1/4 cup each caramel sauce and chopped dried apricots and 1/8 teaspoon allspice pour over the Brie. Bake at 450 degrees F until bubbling and the cheese is softened, about 15 minutes. Serve with sliced bread.
27. Caramel Rum-Raisin Trifle Bring 1 cup each caramel sauce, raisins and water to a boil in a saucepan. Cook 1 minute, then remove from the heat and stir in 1/3 cup dark rum. Spread 1 pound cubed brioche in a trifle dish or bowl top with the caramel mixture. Cover with 2 cups thawed frozen cherries and 1 cubed pineapple. Refrigerate at least 4 hours or overnight. Top with 2 1/2 cups each prepared vanilla pudding and whipped cream.
28. Caramel Oatmeal-Raisin Cookies Beat 1 stick softened butter with 1/3 cup each caramel sauce, granulated sugar and brown sugar with a mixer on medium-high speed until fluffy, 2 minutes. Beat in 2 eggs, then 3 cups rolled oats, 1 1/2 cups flour and 3/4 teaspoon each baking soda, pumpkin pie spice and salt until combined. Stir in 1 cup golden raisins. Arrange scoops 2 inches apart on parchment-lined baking sheets bake at 350 degrees F until golden, about 15 minutes.
Caramel Ice Cream Doughnut-wiches (No. 29)
29. Caramel Ice Cream Doughnut-wiches Bring 1 cup caramel sauce and 1 split, scraped vanilla bean (seeds and pod) to a simmer in a saucepan. Sandwich small scoops of vanilla ice cream and a drizzle of the caramel sauce between split doughnut holes.
30. Coffee-and-Doughnut Caramel Ice Cream Stir 1 cup roughly chopped doughnuts and 1/2 cup each caramel sauce and chopped chocolate-covered espresso beans into 1 pint softened coffee ice cream. Freeze until firm.
31. Caramel-Chocolate Truffles Heat 1/3 cup each caramel sauce and heavy cream in a saucepan over low heat, stirring, until smooth. Pour over 8 ounces finely chopped bittersweet chocolate let sit until melted, 10 minutes. Whisk in 1 teaspoon vanilla. Let cool, then beat with a mixer until thickened. Refrigerate 2 hours. Scoop into small balls roll in cocoa powder.
32. Caramel Brittle Line a rimmed baking sheet with a silicone mat cover with a single layer of saltines. Bring 1 cup caramel sauce to a boil in a saucepan cook, stirring occasionally, 4 minutes. Drizzle over the saltines, then bake at 400 degrees F until bubbling, about 7 minutes. Sprinkle with 1 cup chocolate chips let sit 5 minutes, then spread the chocolate in an even layer. Sprinkle with 1/2 cup sliced almonds. Let set, then break apart.
33. Caramel Spiced Nuts Combine 1 cup nuts (any kind), 2 tablespoons caramel sauce and 1/2 teaspoon each chili powder, salt and pepper. Transfer to an oiled baking sheet bake at 325 degrees F, stirring often, until golden, about 20 minutes. Let cool, then break apart.
34. Caramel Nut Clusters Combine 1 cup mixed nuts, 2 tablespoons caramel sauce and a pinch of salt. Drop heaping tablespoonfuls onto an oiled baking sheet bake at 325 degrees F until golden, 20 minutes. Let cool. Drizzle with melted chocolate let set.
35. Bourbon-Caramel Zabaglione Whisk 3 egg yolks, 1/2 cup caramel sauce and 2 tablespoons each bourbon and water in a heatproof bowl set over a pan of simmering water until light and foamy, 10 minutes. Serve with biscotti.
Caramel Funnel Cakes (No. 36)
36. Caramel Funnel Cakes Heat 2 inches vegetable oil to 360 degrees F in a pot. Whisk 2 eggs with 1 1/2 cups milk and 1/2 cup caramel sauce. Whisk in 2 3/4 cups flour, 2 teaspoons baking powder and 1/4 teaspoon each nutmeg and salt. Pour into a squeeze bottle or funnel (covering the open end) drizzle into the hot oil to make a lacy round cake. Fry until golden, 1 to 2 minutes per side. Drain on paper towels repeat with the remaining batter. Dust with confectioners' sugar and drizzle with caramel.
Pumpkin-Caramel Cheesecake Pudding (No. 37)
37. Pumpkin-Caramel Cheesecake Pudding Beat 8 ounces softened cream cheese, 1/2 cup each caramel sauce and pure pumpkin puree and 1/2 teaspoon pumpkin pie spice until smooth. Whip 1/2 cup heavy cream until soft peaks form fold into the pumpkin mixture. Mix 1/2 cup crushed gingersnaps with 2 tablespoons melted butter press into the bottom of 4 small glasses. Top with the pumpkin mixture. Cover and refrigerate 1 hour. Top with more caramel and crushed gingersnaps.
38. Caramel Rice Pudding Combine 4 cups milk, 3/4 cup caramel sauce, 2/3 cup jasmine rice, 1 cinnamon stick, 1 teaspoon vanilla, 1/4 teaspoon salt and a pinch of nutmeg in a saucepan over medium heat. Cook, stirring occasionally, until the rice is tender and the liquid is mostly absorbed, about 20 minutes. Discard the cinnamon stick. Divide among 4 small glasses cover and refrigerate 1 hour.
39. Caramel Flan Put 1/2 cup caramel sauce in an 8-inch-round cake pan bake at 350 degrees F until it starts bubbling, about 5 minutes. Let cool. Beat 4 eggs, one 14-ounce can evaporated milk, one 12-ounce can condensed milk and 2 tablespoons vanilla until smooth. Pour into the pan, then place in a 9-by-13-inch baking dish and fill the dish halfway with hot water. Bake until the edges are set but the center still jiggles, 40 minutes. Let cool run a knife around the edges and invert onto a plate.
40. Chocolate-Caramel Pudding Whisk 1/2 cup sugar with 1/4 cup each unsweetened cocoa powder and cornstarch in a saucepan, then whisk in 2 cups whole milk. Bring to a boil cook, stirring constantly, 2 minutes. Remove from the heat stir in 1/2 cup each caramel sauce and chocolate chips. Let cool. Divide among 6 small glasses cover and refrigerate 1 hour.
How To Make Caramel Frappe Like Starbucks
- 1 cup of low fat milk
- 1 cup of strong brewed coffee, allowed to cool
- ⅓ cup of caramel sauce
- 2 cups of ice
- 3 tbsp of sugar
- Whipped topping
If you want to know how to make a Starbucks caramel frappe and you want the coffee to come out strong, you can make your coffee with two tablespoons of ground coffee beans for each cup of coffee you’re making. This should make a fresh cup of coffee that tastes as strong as what you get at Starbucks. But you have to have the right strength of coffee to get the same flavor balance between sweetness and bitterness as well as the same amount of caffeine. You can modify it, of course, but it won’t be the same. I’m just giving you the directions necessary for how to make a caramel frappe at home like Starbucks.
How to Thicken Store Bought Caramel
A sticky, sweet and ultimately satisfying sauce that complements ice cream, chocolate, cookies and other dessert concoctions, caramel sauce provides that smooth taste that many seek after their main meal. Store-bought caramel sauce makes desserts a cinch to prepare, but if the sauce is too thin, it may not have the body needed to stay on top of the desired confection. Stiffen up your jar of caramel sauce using a couple of tips to make a thick sauce without giving up the taste or texture of your favorite brand.
Heat the sauce. Pour your store-bought sauce into a saucepan and heat over low heat, stirring frequently.
Mix 1/2 cup cold milk with 1 tbsp. cornstarch in a small bowl until the cornstarch has dissolved.
Slowly pour the milk mixture into the warmed sauce, stirring constantly. Mix the sauce until the cornstarch has been thoroughly blended.
Bring the sauce to a simmer for 1 to 2 minutes on low heat until the sauce has a thicker consistency.
Remove the sauce from the heat and let it cool. As the caramel sauce cools, it will become firmer and more congealed than a hot caramel sauce.
If you have made your caramel sauce too thick, add water one tbsp. at a time to warm sauce to thin the consistency.
Use caution when working with sugar sauces and heat. Cooking the sauce over a high heat can cause the sauce to blacken and burn.
- "The Joy of Cooking" Irma S. Rombauer, et al. 2006
- "Fearless Baking: Over 100 Recipes That Anyone Can Make" Elinor Klivans 2008
Alyssa Ideboen has been writing professionally since 2005. She has contributed to several print and online publications, including "Lexington Woman" and "Global Business" magazines. Ideboen holds a Bachelor of Arts in business management and communication from Judson University.
All of your desserts absolutely need this decadent sauce.
Hard sauce is a scrumptious delight meant to be plopped on top of warm pies, puddings, cobblers, and crisps. The booze is what makes it extra delicious.
stick (1/2 cup) softened (not room temperature) butter
whiskey, more or less to taste
- Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.
- Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it.
- Serve on warm pie. Yum!
The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts.
I&rsquom posting this recipe in preparation for the pie recipe I&rsquoll be posting Monday morning&ndasha pie that must go on your Thanksgiving table.
Have you ever eaten hard sauce? If so, your eyes are closing in bliss and you&rsquore probably licking your lips right now. It&rsquos okay! Go ahead. I completely understand.
If you haven&rsquot eaten hard sauce&hellipoh, my friend. Your life is about to change.
Hard sauce is a soft, spoonable topping meant to be plopped onto the top of warm (and the &ldquowarm&rdquo part is important) desserts like pies, pudding, cobblers, and crisps. It has a butter base, so when it hits the warm dessert, it takes its own sweet time melting and running down the sides of whatever the dessert happens to be. It&rsquos absolutely out of this world.
This decadent concoction is usually seen around the holidays for one important reason: it contains booze. Glorious, flavorful booze. I usually go with whiskey&ndashmakes me feel tough&ndashbut you can use brandy, rum, or whatever your poison is. I tend to push the envelope and add as much as I can without drastically altering the consistency of the hard sauce, because I want to actually taste the booze and since the hard sauce is competing with the pie (or whatever dessert it&rsquos adorning), it takes a little bit of a strong hard sauce for the booze to stand out.
Here&rsquos how you make it. It&rsquos the easiest thing in the world.
Beat a stick of softened butter. Just barely softened not room temperature and mushy.
Add the powdered sugar and mix, scraping the sides of the bowl at least a couple of times during the process. You want it all to be totally mixed together evenly. I used the paddle attachment on my mixer and it seems to work the best.
Finally, add the booze and mix until fluffy.
Spoon it into a dish and set it aside if you&rsquore going to use it that day, or refrigerate it until you need it! Covered in plastic wrap, hard sauce will keep in the fridge for days and probably weeks. Just be sure to set it out on the counter at least a couple of hours before you&rsquoll need it. You want it to be soft and spoonable. (Though if the dessert is warm enough, you can scoop the cold, solid stuff right on the top and it&rsquoll be fine.)
Serve over warm pies, warm puddings, warm cobblers, warm crisps. Warm, warm, warm. Warm is the key.
If I could only have one dessert sauce this—without a doubt—would be it. Caramel sauce is the most complex tasting sauce I know and it goes with every flavor in the pastry kitchen: apples, nuts, berries, stone fruit, chocolate, coffee, and pineapple. It is a staple in my kitchen. I use it to dress up store-bought ice cream, serve it alongside cake, and layer it into parfaits. Frankly, no commercial caramel sauce compares to one that's homemade. There are a few good specialty ones out there, but they are expensive. Making it at home is inexpensive—sugar, water, and cream. That's it. It keeps for weeks in the fridge and can be reheated in the microwave or double boiler.
I know a lot of cooks who are afraid to make caramel. It can be tricky business for sure. Lest I scare you off, let me reassure you that if you follow these instructions carefully, you'll soon be making it all the time.
If your first try is a light tan and the sauce is thin even after it's cooled, next time cook the caramel a little bit further. On the other hand, if the caramel has a bitter aftertaste, next time cook it a little less.
A pastry chef trick to easily clean a pot you have just made caramel in is to fill it half full of water and bring it to a boil. The hot water will dissolve any hard caramel pieces that stick to the side. Another trick, on the off chance you do burn your caramel and you want to get rid of it, is to add a couple cups of water, carefully at first, just as when you add the cream, to dilute it. Let it cool some and then it can be poured down the sink.
Sticky salted caramel sauce Made without Sugar
Look at that caramel! Isn&rsquot it a thing of beauty?
I have so many good recipes that I would love to recreate without sugar and carbs but some of then are difficult to do. Any recipe that calls for a cold caramel has been tricky up to this point. Adding a low carb caramel to ice cream for example never worked out all that well. Since most of the caramel sauces were made with erythritol, or xylitol, the minute you added the caramel to the ice cream &ndash boom hard as a rock and grainy.
But what if you could make a keto caramel sauce that didn&rsquot seize up when cold? It would open a whole bevy of recipes to try out.
So that&rsquos what I did, I mucked about with this recipe until I finally arrived on a caramel sauce that worked when cold and tasted like the real thing.
A few simple ingredients
Butter, cream, salt, vanilla, and allulose are all you need. You could even skip the vanilla or even the salt, but I like the depth of flavor they both bring to the dish.
I also like to use unsalted butter in this recipe because I feel unsalted butter is sweeter. Call me crazy, but I have always felt that way about butter, especially in baking. If you only have salted butter, you can use it. Make sure if you do use salted butter you reduce the added salt in the recipe.
While we are talking about salt, I like my caramel salted so I added additional salt to the recipe. You don&rsquot have to make this a salted caramel. If you want to make a simple keto caramel sauce simply omit the additional salt. Easy peasy. The removal of the salt will not at all change the recipe.
A bit about the sweeteners
Alright, here is the thing, there really are no options for this recipe. Allulose is the only way to go.
You can make this keto caramel sauce with xylitol or erythritol, but it will firm up when cold and change the texture.
Allulose works exceptionally well in this recipe because it does not crystallize when cold. It also browns and thickens much like regular sugar so the caramel you make with allulose mimics the real thing pretty well.
Allulose has no cooling sensation or weird aftertaste either. The caramel flavor is not at all dulled by &ldquoextra&rdquo notes that tend to be added when we use sweeteners like xylitol, swerve, or erythritol.
Tips to make sure your caramel turns out perfect
There are several ways to screw up a caramel recipe. Ask me how I know.
Traditional caramel is made by heating sugar to 350 degrees, adding in the cream, vanilla, and salt, and blending in cubes of butter until melted. I tried this and although I ended up with a beautiful batch of caramel, it was bitter. The allulose over browned, and made my caramel a bit too &ldquoburnt&rdquo for my tastes.
Slow heating the allulose with the ingredients was the method that worked the best. A slow simmer over low heat for 15-17 minutes created a beautiful keto caramel sauce without any bitterness.
- Caramel is HOT. Be sure to wear gloves and be very careful working with the caramel as it will stick to your skin and give you one terrible burn. Ask me how I know.
- Keep the heat on low, don&rsquot be tempted to turn the heat up to speed the process. I already tested this for you! It&rsquos a no go.
- Don&rsquot be tempted to stir your caramel sauce while it is cooking. Stirring causes bits of caramel to ride up the side of the sauce the pan, stick, burn and fall back into your caramel, creating bitterness.
Storage and serving suggestions
This caramel sauce will store in the fridge for 2 weeks. Could you store it longer? I am sure you could, I had one of the test bottles in there for 2 weeks and it showed no signs of spoilage, but 2 weeks is a safe bet.
But guys, seriously, since this caramel sauce is keto-friendly, sugar-free, and low carb, go ahead and put it on all-the-things! Make your own caramel macchiatos, top your sugar-free ice creams, or add it to your arsenal of kick-ass ingredients for your low carb baking. So many things!
Hope you enjoy working with it as much as I have.
One extra step to make the keto caramel sauce thick at room temperature.
This is 100% optional
At room temperature, this caramel isn&rsquot as gooey or thick as it is out of the fridge.
If you wanted to make this recipe so that it was super thick while warm you could add 1 1/2 tsp of Pomona&rsquos 100% gelatin. It would add a world of thickness without spoiling the texture. Pomona&rsquos is 100% pure pectin has no added sugars, is non-GMO and works exceptionally well to thicken without sugar.
Simply add the pectin to the allulose at the start of the recipe and blend in before adding the cream and butter. Continue with the recipe as written.
Enjoy these chewy caramel dessert recipes. As always, please follow the link below each picture to view the full recipe and instructions.
1. Chocolate Caramel Pretzel Bars
These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.
2. Salted Caramel Brownies
Dessert doesn’t get any better than this. Pssst! Short on time? Try the quick and easy version of this recipe here!
3. Caramel Apple Crisp Cheesecake Bars
All the flavor of Caramel Apple Crisp Cheesecake, with none of the fussiness or work.
4. Best Homemade Caramel
Best Homemade Caramel RECIPE is perfect for making caramel apples & all your favorite fall treats & desserts.
It’s incredibly easy & ready in about 30 min. It truly is THE BEST homemade caramel recipe around.
5. Pecan Caramel Bars
These Pecan Caramel Bars take just 15 minutes of work and you only need 5 ingredients! Who doesn’t love gorgeous easy homemade candy bars??
6. Turtle Brownies
Sharing salted caramel turtle brownies today *in hopes* that you still have room left on your Christmas baking list.
And even if not, salted caramel turtle brownies will squeeze their salty, sweet, sticky, ooey, gooey, chocolate, fudgy selves onto your Christmas baking list anyway.
Also, so there’s no confusion, turtles are those candy clusters with pecans, caramel, and chocolate. There are no actual animal turtles in today’s post.
7. Salted Caramel Brownie Bites
Homemade fudgy brownie bites filled with an easy two-ingredient caramel filling and topped with sea salt.
These Salted Caramel Brownie Bites are the perfect mini dessert!
8. Caramel Apple Parfaits
These Salted Caramel Apple Parfaits are the warm and comforting fall treat you’ve been waiting for.
The parfaits are nut free, gluten free, and dairy free, and full of fall flavor. Store in a mason jar for a pre-portioned treat.
9. Salted Caramel Turtle Brownies
The very BEST homemade fudge brownies topped with gooey caramel, sea salt, lots of chocolate chips and chopped pecans!
10. Caramel Apple Cake
Kick off apple season with this delicious caramel apple cake!
A spice cake made with diced apples, paired with a caramel buttercream, and caramel drizzle.
11. Six-Minute Salted Caramel Sauce
It’s that time of year where I want salted caramel EVERYTHING. It’s such a cozy treat! Be it drizzled over your coffee… or straight into your mouth.
If you’ve been looking for an easy way to slip into the salted caramel game, this recipe is here for you.
No thermometer needed, no fancy ingredients. And no hours of waiting and waiting and waiting. All you need is six minutes!
12. Ten Minute Microwave Caramels
Believe me, I was very skeptical about making caramels in the microwave.
So skeptical that I tested this recipe for Ten Minute Microwave Caramels several times before posting it here.
13. Soft Buttery Homemade Caramels
Soft, Buttery Homemade Caramels! A tried-and-true recipe you’ll want to make every Christmas.
14. Salted Caramel Pie
When I first saw this recipe I knew it was calling my name…
This pie is amazing and has it all- sweet, salty, rich, creamy and easy to make! What more could you want? Perfect for Thanksgiving, Christmas, and any special occasion.
15. Caramel Creme Squares
5 delicious layers including graham cracker crumbs, cream cheese, butterscotch and vanilla pudding and topped with Cool Whip and caramel!
16. Soft Caramel Snickerdoodles
The ingredients are quite standard for snickerdoodles, but it’s the ratio that makes these snickerdoodles so utterly dreamy.
Lots of butter, brown sugar for a little flavor, white sugar, eggs, cinnamon, vanilla… the cookie gang’s all here. All super basic ingredients.
17. The Best Millionaire’s Shortbread
Welcome to the ultimate step by step guide to making the best EVER Millionaire’s shortbread!
A British classic, this incredibly delicious treat is seriously hard to say no to.
No one really knows exactly where it originated from but I can tell you this with certainty – EVERYONE loves it!
18. Maple Caramel Carrot Cake
Spiced carrot cake layers infused with maple syrup and topped with maple caramel & cream cheese frosting.
19. 6-Minute Microwave Caramels
Simple and easy caramels made in the microwave with just one bowl and no candy thermometer!
Sprinkle them with salt, dip or drizzle them with chocolate or wrap them in waxed paper to give as gifts!
20. Salted Caramel Frosting
The one and only recipe you’ll ever need for Salted Caramel Frosting.
This recipe is perfectly balanced, incredibly delicious and can be used for just about everything!
21. Caramel Glazed Spice Cake
Start with a simple yellow box mix then with the addition of spices and a sweet caramel glaze you have something that will rival any cake made from scratch!
22. Salted Caramel Butter Bars
These bars would be great at some kind of back to school bake sale. People will love them!
Salted caramel is my favorite and this is definitely not a dessert you want to eat if you’re trying to watch your pounds.
23. How To Make Caramel
Three ingredients are all you need to quickly make smooth and creamy homemade caramel sauce.
You won’t believe how easy it is to make fresh caramel at home! This will be your go-to recipe.
24. Chocolate Covered Caramel Marshmallows
I’m obsessed with a few flavors – chocolate, peanut butter, coconut, lemon… and of course caramel.
25. Caramel Apple Bread Pudding
This fall inspired Caramel Apple Bread Pudding recipe, prepared with Hawaiian rolls & caramel sauce, is easy to make and delicious for breakfast or dessert!
26. Caramel Apple Butter
I’m not sure where apple butter has been all my life, but I recently discovered it and wow it’s amazing.
I want to put it on everything: pancakes and English muffins and toast and ice cream. And graham crackers.
Don’t get me wrong, I love homemade jam, but right now it’s apple butter all the way. Caramel apple butter, to be exact.
27. Date Caramel
Thick, creamy, dreamy date caramel. Made with just three simple ingredients.
28. Chocolate Caramel Bars
Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate.
29. Apple Fries & Caramel Dip
These Apple Fries with Caramel Cream Dip are the perfect warm dessert for a crisp Autumn evening. It made our house smell like apple pie.
30. Chocolate Caramel Candy Bars
Triple Treat Chocolate Caramel Candy Bars are a delicious medley of chocolatey, chewy and crunchy!
They’re easy to make and the ultimate sweet treat for holiday gift giving.
31. Caramel Apple Muffins
Caramel apple muffins are bursting with warm cinnamon & sugar, chunks of apple, and caramel pieces.
They bake up perfectly round like a bakery! These muffins are a fun twist to the classic caramel apple.
The perfect baking project for a cold & rainy Fall day.
32. Salted Caramel Apple Pie Bars
Apple pie is my favorite dessert, but baking this classic dessert as bars is so much easier!
33. Carrot Cake with Caramel Buttercream
This carrot cake with caramel buttercream is the perfect dessert!
This carrot cake recipe is so moist and tender. It’s made with vegetable oil instead of butter and spiced up with some cinnamon and nutmeg too.
The frosting is a swiss meringue buttercream with a caramel sauce added to it. Plus, sandwiched between each cake layer is even more caramel!
34. Caramel Filled Sugar Cookies
The soft, chewy sugar cookie is wrapped around ooey-gooey caramel that will blow your mind and bring a smile to your face.
35. Homemade Salted Caramels
Caramels are one of the easiest candies you can make at home. All you need is a straight-forward recipe and a few tricks.
36. Salted Caramel Cashew Bars
Salted Caramel Cashew Bars are a sweet and salty treat!
Rich, buttery shortbread crust is topped with salted caramel & cashews for the ultimate dessert.
The best cookie you will ever make. Each bite is an delicious balance of gooey caramel, chocolate chips, and crunchy and sweet cookie!
38. No Bake Caramel Cookies
Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in super easy No Bake Caramel Cookies!
I can’t think of a thing not to love about these cookies!
39. Caramel Apples
These Easy Caramel Apples call for 3 ingredients and they are so simple to make. You’ve got this one!
40. Easy Salted Caramel Fudge Truffles
You’ll want to make these buttery Salted Caramel Fudge Truffles again and again.
Dipped in chocolate, these melt-in-your-mouth truffles are so easy to make (and eat).
Pumpkin Bread Pudding with Caramel Sauce
Adding pumpkin puree and coconut milk to this bread pudding gives it another layer of natural sweetness. The combination of the warm spices and the very creamy salted caramel make this recipe the perfect way to start the Fall season.
Salted Caramel Sauce Recipe
This simple homemade salted caramel sauce recipe will have you licking your lips and fingers&hellipand bowl. A secret ingredient keeps this easy caramel sauce soft and pourable. It&rsquos the perfect sauce for all your Fall recipes.
- ½ cup heavy cream
- ¾ cup granulated sugar
- 8 tablespoons unsalted butter
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt, or more to taste
- 1 teaspoon vanilla extract
- In a medium-sized saucepot, add the heavy cream, sugar, butter, baking soda, and salt. Place over medium heat and stir together until melted and combined.
- Bring to a boil, stirring occasionally, be careful to watch it so it doesn&rsquot boil over. Reduce the heat to low and simmer for 8 minutes, stirring occasionally. Continue to keep an eye on it the entire time as it has the tendency to rise in the pot.
- DO NOT overcook it, it is ready at 8 minutes with a nice amber color, it may not seem very thick right now, but as it cools it thickens a lot. Take off the heat.
- Stir in the vanilla. Let cool and serve over ice cream or however you want!
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 16 servings of 2 tablespoons/serving.
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Lola Osinkolu | Chef Lola's Kitchen
Thursday 17th of September 2020
Always been looking forward to caramel sauce, this looks so yum!
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Heyyy, I'm Shay! I'm a gluten free recipe developer and author The Gluten Free Quick Breads Cookbook. I will teach you how to make & bake THE BEST gluten free treats, baked goods & breads that are so good, your gluten-eating friends will be jealous. Let's making something great together!