I know, I said I was going to post this sugar-free salted caramel sauce a couple of days ago, but life gets busy sometimes and I just haven’t had the time. Saturday, I stacked wood all day and yesterday we had church and then we had a church sledding party, then church again. After that, we were invited to an impromptu ‘Super Bowl’ party. Busy, busy busy…
So, I’m posting my sugar-free salted caramel sauce now. Better late than never, right?
I do have to tell you something funny that happened while I was trying to make it, though…I read the recipe wrong and instead of adding 1/4 t. of molasses, which the recipe called for, I added 1/4 c. molasses! My sugar-free salted caramel sauce was very dark while the sauce I was replicating was very light. As soon as I added the molasses to the pan, I knew it was wrong. So I ran back and read the recipe and sure enough, 1/4 t. not 1/4 c.
Funny enough, it tasted fine. I was able to use it for the cheesecake. I thought for sure I would have to throw it away, but I tasted it before I poured my cream in and it was good, so I poured my cream in and carried on like nothing happened. And while it was darker than the original and it was quite rich, it worked out great and the flavor was good! So I changed the recipe a little because if 1/4 c. was good, I can definitely add more than 1/4 t. I made a couple other changes, too, so here is my adjusted recipe. You can find the original on mrscriddleskitchen.com.
Sugar-Free Salted Caramel Sauce (Click HERE to print recipe)
- 1/2 c. butter
- 2 T. molasses
- 1/2 c. Truvia® (or sweetener of choice)
- 1 t. caramel extract
- 1/2 c. heavy cream
- pinch of sea salt
- Heat butter and molasses til butter is melted and molasses is thin; add sweetener and stir well.
- Heat this mixture over med-high heat until it becomes thick, stirring often.
- Add caramel extract, cream and salt and stir well.
- Heat til warmed through; remove from heat.
- Allow to cool just a few minutes before pouring into a jar to cool completely.
Note: This sugar-free salted caramel sauce is fantastic on my Chocolate And Salted Caramel Cheesecake, but you could use it for all kinds of things. Drizzle it on a Muffin In A Mug, in your morning coffee, over ice cream (THM approved, of course), you could even put it on apple crisp, YUM!! Have fun with it!!
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