Description
This Sugar Free Caramel Sauce offers a rich and creamy caramel flavor without any added sugar, using erythritol as a sweetener. Perfect for drizzling over desserts or adding to coffee, it provides a guilt-free indulgence with minimal preparation and a smooth, luscious texture.
Ingredients
Scale
Ingredients
- 1/2 cup unsweetened heavy cream
- 1/4 cup unsalted butter
- 1/4 cup powdered erythritol (or preferred sugar substitute)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Melt Butter: In a medium saucepan over medium heat, melt the butter completely to prepare the base of the caramel sauce.
- Dissolve Sweetener: Add the powdered erythritol and stir continuously for 2 to 3 minutes until it dissolves and the mixture starts to thicken slightly, creating a caramel-like texture.
- Add Heavy Cream: Slowly pour in the heavy cream while whisking constantly to combine everything smoothly and prevent clumps.
- Simmer Sauce: Bring the mixture to a gentle simmer and keep stirring for about 5 minutes until the sauce thickens to a rich caramel-like consistency.
- Finish Flavoring: Remove from heat and stir in the vanilla extract and salt to enhance the flavor depth of the sauce.
- Cool and Store: Let the sauce cool slightly before using; it will thicken further as it cools. Store leftovers in the refrigerator and warm gently before serving.
Notes
- Use powdered erythritol to ensure the sweetener dissolves smoothly without graininess.
- Stir continuously to prevent burning or clumping of the caramel sauce.
- The sauce thickens as it cools; reheat gently to restore pourable consistency.
- Store the sauce in an airtight container in the refrigerator for up to two weeks.
