This sugar free caramel syrup recipe makes a creamy, rich topping for ice cream, pancakes and more. Allulose is an ideal sugar alternative and tasty sugar substitute. It tastes like real sugar without affecting blood sugar levels. This recipe calls for a monk fruit and allulose blend, but straight allulose works as well.
Course Dessert
Cuisine American
Keyword caramel sugar free syrup, caramel syrup, caramel syrup sugar free, how to make sugar free caramel syrup, sugar free caramel syrup, sugar free caramel syrup recipe
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Servings 12tablespoons
Ingredients
⅓cupbutter
3tablespoonsmonk fruit and allulose blendor just allulose – golden erythritol is another option
⅔cupheavy whipping cream
1teaspoonpure vanilla extract
Instructions
In a medium saucepan, combine butter and no-calorie sweetener over low heat until the butter melts.
When butter is completely melted, cook on low for 3 - 4 minutes. Stir occasionally, until it turns golden brown. Do not to scorch or burn the mixture.
Increase heat to medium. Slowly incorporate the cream. Continue to stir until the sauce bubbles.
Reduce heat and simmer for 7 - 10 minutes. Stir occasionally. You want the color of the caramel sauce to deepen. When the caramel syrup is thick enough that it will coat the back of a spoon, it is done.
Remove from heat. Whisk in the vanilla extract.
Serve warm. Cover and refrigerate to store. Rewarm to use.