Reduced Fat Caramels Recipes

4-INGREDIENT SUGAR FREE CHOCOLATE DIPPED KETO CARAMELS

Steps:

• Place the granulated allulose and butter in a pan. Stir over a medium/ low heat with a balloon whisk or wooden spoon, about 3 minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.
• On the heat, slowly add the cream whilst whisking. The mix will bubble so be careful. Cook for about 2 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel as it will thicken as it sets. Cooking times will vary depending on your room temperature too.
• Remove from the heat and stir in the optional salt. Allow to cool down slightly (1 minute) before pouring into your silicone molds. I used a mini muffin mold. The low-carb caramel should still be pourable. Refrigerate for 30 minutes or until set solid.
• Place the chocolate in a heat proof bowl over a pan filled with a little water. Melt on a medium heat. Remove the bowl from the pan.
• Remove the caramels from the silicone mold. Dip the keto caramels in the chocolate. Option to fully coat or partial. Place on a parchment lined baking tray and pop back in the fridge to set. About 10 minutes. Keep refrigerated to avoid melting.
• Storage: Fridge for up to 2 weeks. (Note if you place in a Tupperware they may stick together, it would be best to keep on one layer)

CHEWY KETO CARAMEL CANDY

Steps:

• Heat butter and heavy cream in a small saucepan over medium heat until the butter melts. Set aside and keep warm.
• In a medium saucepan, combine Allulose, water, sea salt, molasses, and vanilla. Stir to combine, then heat over medium-high heat until the temperature reaches at least 350 degrees F, and the color just starts to change.
• Stir the the warm cream and butter into the Allulose mixture you just heated. Mixture will bubble, but keep stirring and it will settle down.
• Cook the entire mixture over medium-high heat until the color deepens into an amber caramel color, stirring constantly. Test for the consistency you desire by placing some caramel on a spoon in ice water. When the caramel cools in the ice water to the desired consistency, pour into a pan lined with butter parchment paper. Chill in the refrigerator until cool. Enjoy!

SOFT CHEWY CREAM CARAMELS

Steps:

• Line an 8x8 pan with non-stick foil. Set aside.
• Melt the butter in a heavy saucepan. Stir in the sugar, cream and corn syrup. Mix and bring to a gentle boil and stir until the sugar is melted.
• Insert a candy thermometer and continue boiling over medium-low heat until the candy reaches 247-248 degrees. Stir occasionally. If you like your caramel slightly firmer, let cook to 250 degrees. This can take 45 minutes to an hour, so be patient.
• Remove from the heat, add the vanilla and stir to combine. Pour into prepared pan.
• Allow caramel to cool, then lift from the pan using the foil as a sling. Place on a cutting board and slice into 1-inch squares. Wrap in wax paper.
• These freeze well.

CREME CARAMEL (REDUCED FAT)

Steps:

• Preheat oven to 325.
• Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
• Continue cooking 4 minutes or until golden.
• Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
• Beat eggs and egg white in a medium bowl with a whisk.
• Stir in milk, vanilla, 2/3 cup sugar and salt.
• Divide mixture evenly amond prepared custard cups.
• Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
• Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
• Remove cups from pan.
• Cover and chill at least 4 hours.
• Loosen edges of custards with a knife or rubber spatula.
• Place a dessert plate, upside down, on top of each cup; invert onto plates.
• Drizzle any remaining carmelized syrup over custards.

LOWER FAT CARAMEL SAUCE

Steps:

• Mix sugar and flour together in a sauce pan, blend well. Add the boiling water and the salt. Cook over medium heat, stirring constantly, for 6-8 minutes, or until it thickens and starts to come away from the edges of the pan. If it is too thick, add a little more water. Remove from heat and add the butter, the cream, and the vanilla (I used about 1/2 tsp.). Stir until thoroughly combined.