One of the great things about this Sugar-free Chewy Caramels recipe is that it allows you to enjoy the classic taste and texture of caramels without the high amounts of sugar. Allulose and xylitol are used as natural sweeteners, which are low in calories and have a low glycemic index, making this recipe a healthier option for those who are conscious of their sugar intake. Additionally, the caramel flavoring and vanilla extract give these caramels a rich and indulgent taste that will satisfy any sweet tooth. So whether you’re looking for a tasty treat to share with friends and family or just a little something to indulge in for yourself, these sugar-free chewy caramels are a must-try!
If you’re a caramel lover like me, you might hesitate to make them yourself due to the complexity of the process. However, the Sugar-free Chewy Caramels recipe is surprisingly simple and easy to follow. With its creamy texture and delicious flavor, these caramels are sure to disappear quickly, leaving you craving for more. Plus, being sugar-free, this recipe is a guilt-free treat that you can enjoy again and again. So, why not give it a shot and rate our recipe?
Caramels are a classic candy that many people enjoy, but traditional caramels are typically made with high amounts of sugar. For those who are looking to reduce their sugar intake or follow a low-carb diet, a sugar-free chewy caramels recipe like the one provided can be a great alternative. This recipe uses allulose and xylitol, which are natural sweeteners with a low glycemic index, and heavy cream and butter to achieve the caramel’s smooth and creamy texture. With a hint of vanilla and the option to add caramel flavoring, these sugar-free chewy caramels are a delicious and guilt-free treat that you can enjoy anytime.
- 5.11oz (145g) of allulose
- 1.76oz (50g) of xylitol
- 1 tablespoon (15ml) of water
- 3.5 tablespoons (42g) of butter
- 1/4 teaspoon of salt (optional)
- 1 teaspoon (5ml) of vanilla extract
- 1/2 cup (125ml) of heavy cream
- caramel flavoring (optional)
- Melt the butter in the heavy cream and set aside.
- Mix the xylitol with water and cook over medium heat in a large pot until it reaches around 302°F (150°C). It may start changing color at this point.
- Remove from the stove and whisk in the heavy cream mixture. Be cautious since the mixture will begin to bubble. If the pot isn’t large enough, the mixture may overflow.
- Return to heat and cook until it thickens and turns a light brown color.
- Finally, add the vanilla and salt, mix well, and pour into a container to set.
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