This pleasant sauce is fast and fairly simple. It comes collectively in below quarter-hour, and is sufficiently thick and gooey: identical to caramel sauce needs to be!
Notes: This will maintain up for re-use within the fridge, however like most caramels, it tends to harden below refrigeration. As with most issues, it’s greatest when used instantly, however I did record directions for reheating and reconstituting it if you happen to do want to sit back it for some time.
I examined completely with Swerve Brown because the sweetener, and since it’s a little completely 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 strive a unique brown sweetener, be at liberty, however it might not end up precisely the identical.
If you can’t supply a caramel flavored MCT powder, that’s OK. You can get the identical taste and fatty enhance 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 properly.
- Bring the combination to a simmer over medium, persevering with to whisk properly.
- Once at a simmer, start sprinkling within the gelatin powder whereas whisking vigorously to dissolve into the combination. It could bubble up somewhat, and that’s okay.
- Continue to whisk and prepare dinner over medium till it thickens and turns a light-weight golden brown. Because it would proceed to prepare dinner somewhat from the residual warmth when you pull it off the burner, search for it to be a very good 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 steadily sprinkling within the MCT powder, whisking very properly to dissolve utterly into the combination.
- Once it’s utterly easy, cool barely and function desired, or you could 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’ll 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 might appear like it has separated somewhat. That’s okay. With somewhat 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