Allulose-based Caramel

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Ahh, caramel…how the heck do you make a low-carb version of a PURE SUGAR product?!  Allulose is the key for this recipe.  It’s one of the few low-carb sweeteners that actually browns and caramelizes – because it is derived from sugar!  It’s just as easy to make caramel sauce or chews with allulose compared to using sugar.  No aftertaste, and no stomach troubles, and no blood sugar spikes.

A runnier caramel sauce used to decorate this plate.

A chewier caramel filling used for these sandwich cookies.  Using less cream makes it firmer.

16 thoughts on “Allulose-based Caramel

    1. Hi there, I have only worked with the Keystone Pantry version made by Lang’s Chocolates. I am interested in trying other brands, but this one had the best price.

  1. Hello, your recipes look amazing! And almost too beautiful to eat! I do (selfishly) wish you posted recipes more often!
    I also have worked extensively with allulose and one thing you might want to mention in your recipe is that it caramelizes MUCH faster than sugar and that with allulose, if making caramel, as soon as it BEGINS to change color you should take it off the heat and add your cream. If you wait until it reaches the deep amber color you normally would with sugar, it will taste burnt.
    Also I absolutely agree that it makes better caramel than erythritol (too much crystallization when it cools) or any other low carb sugar replacement!

    1. Wish I had read this first! The caramel was a beautiful color and inedible it tasted so burnt! It went to the trash😪

    1. I don’t think you need to add any water. Nowadays I don’t add water when making caramel, I just add the cream and butter until I reach the desired consistency.

      1. Thank you so much! I will try it tomorrow! You didn’t change anything else in your instructions when you started using the liquid?

        1. Since the sugar is already incorporated into the liquid, once it started simmering, the color change happened very quickly. In fact, as I pulled it off the burner to add the cream, it got even darker. Once all the ingredients were incorporated, I wanted a sweeter taste. I added a little bit more salt, my favorite monk fruit and erythritol sweetener to taste, and stirred while everything was still hot. It came out great! Yum!

    1. Hi: I have been searching the internet high and low to find a recipe for making a sugar free sponge candy or sponge toffee or honey comb candy without using white sugar and no corn syrup. I want to use allulose that is caramelized and when it reaches the hard ball stage, you add a bit of vinegar and bicarbonate baking soda and the hot candy suddenly expands tremendously. Being diabetic, I can’t have sugar or corn syrup. No recipe for this sponge candy seems to exist, or no one seems to have even tried it. I did find a recipe for ” highland toffee” but no baking soda or vinegar was added. Any ideas to help me out? Thanks Lawrence Mathon

      1. Hey Lawrence! You want to make the dalgona candy aka honeycomb! I’ll tell you now that you can’t use allulose only. It won’t get hard for you, in fact I don’t think it really has the “hardball stage”. You’ll be able to get it expanded and frothy but it will probably slowly melt into a sticky glob. I’ve had success making spun sugar shapes when I add isomalt crystals to the mix. Try a 70/30 blend of allulose + isomalt. Isomalt is a sugar alcohol and low net carb.

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