Caramel Sauce

Caramel Sauce

Caramel Sauce

1/4 cup butter, ghee or virgin coconut oil (56 g/ 2 oz)
1/2 cup Sukrin Gold, powdered Swerve or Erythritol (80 g/ 2.8 oz)
1/2 cup + 2 tbsp coconut milk or heavy whipping cream (150 ml/ 5 fl oz)
1/4 tsp glucomannan powder or xanthan gum
2 tbsp water, room temperature (30 ml/ 1 fl oz)
And so on.

  • Step number one. For this recipe you’ll need Sukrin Gold natural brown sugar substitute and glucomannan powder that is made from konjak root. You can read more about these ingredients in the intro.
  • Next step is, Place the brown “sugar” and the butter into a medium sauce pan. Bring to a boil over a medium heat and cook for about 5 minutes. Keep stirring to prevent the mixture from burning.
  • After it, Mix the glucomannan powder with 2 tablespoons of water by sprinkling it on top and mixing until no clumps are visible. In a small bowl, combine 1/2 cup of coconut milk and the glucomannan powder mixed with water. (Do not make the same mistake I did. I mixed the powder directly with the coconut milk and then had to blend the caramel sauce as there were clumps of the gelled powder in it.)
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