This pleasant sauce is fast and fairly simple. It comes collectively in underneath quarter-hour, and is sufficiently thick and gooey: similar to caramel sauce ought to be!
Notes: This will maintain up for re-use within the fridge, however like most caramels, it tends to harden underneath refrigeration. As with most issues, it’s finest when used instantly, however I did record directions for reheating and reconstituting it for those who do want to relax it for some time.
I examined completely with Swerve Brown because the sweetener, and since it’s a little totally different than most brown sweeteners, it’s the one I like to recommend as a result of I do know it really works. If you’d wish to attempt a distinct brown sweetener, be at liberty, however it could not end up precisely the identical.
If you can not supply a caramel flavored MCT powder, that’s OK. You can get the identical taste and fatty increase by utilizing plain MCT powder and a few caramel extract.
- 1/2 c (4 fl oz/ 118 ml) heavy cream
- 1/2 tbsp (1/4 oz/ 7 g) salted butter
- 2 tbsp Swerve Brown, or brown sugar substitute
- 1/2 tsp gelatin powder, plain (Knox model is okay)
- 1/4 tsp vanilla extract
- 1/2 scoop (approx. 0.2 oz/ 5 g) caramel flavored MCT powder, OR plain MCT powder plus 1/2 tsp caramel extract
To make the sauce:
- In a small saucepan, warmth the heavy cream over medium.
- Add the butter to soften, and the Swerve Brown, and whisk nicely.
- Bring the combination to a simmer over medium, persevering with to whisk nicely.
- Once at a simmer, start sprinkling within the gelatin powder whereas whisking vigorously to dissolve into the combination. It could bubble up a little bit, and that’s okay.
- Continue to whisk and cook dinner over medium till it thickens and turns a light-weight golden brown. Because it’ll proceed to cook dinner a little bit from the residual warmth when you pull it off the burner, search for it to be an excellent shade or two lighter than what you consider as typical for caramel sauce.
- Remove from the warmth and stir within the vanilla (if including caramel extract, stir it in now).
- Begin step by step sprinkling within the MCT powder, whisking very nicely to dissolve utterly into the combination.
- Once it’s utterly easy, cool barely and function desired, or you might retailer it in a Mason jar within the fridge (see subsequent set of directions on reconstituting the sauce after refrigeration).
To reheat after refrigeration:
- Remove the lid out of your jar and place the jar into the microwave.
- Heat on half energy at 15 second intervals till it begins to liquefy.
- Let stand to chill 2-3 minutes.
- Once it’s cooled and you may contact it with out burning your self, whisk it very vigorously within the jar with the tines of a fork. When you begin whisking, it could appear to be it has separated a little bit. That’s okay. With a little bit whisking it ought to come again collectively as a easy sauce because it cools.
- When it’s easy, use as desired.
Per tbsp.: 83 cal, 0.9 G protein, 8.6 g fats, 4.6 g carbs, 0 g fiber, 4 g sugar alcohol, 0.6 g NET carbs
Keywords: caramel, caramel sauce, salted caramel, desserts, fats bombs