Updated: Feb 6, 2020
Ok, so the keto chewy dairy free caramel set off a ripple effect in my house LOL
I thought, why not make a pourable caramel sauce? Let's just give it a go.
And it is delicious- too delicious. So this makes approximately 1 cup of caramel sauce and you will need to hide if from yourself so you don't overindulge!
Keep it stored in a glass jar in your refrigerator for easy use!
This recipe is specific, so substitutions would not work. You have to use allulose for it's ability to mock sugars crystallization properties.
You will also definitely want to have parchment paper or a silicone baking mat, as well as a whisk and a rubber spatula. I used a small glass baking dish (7"x5") and lined it with parchment paper so I could get nice thick squares.
Keep in mind this gets very HOT! So please use caution.
1/2 cup ROOM TEMPERATURE coconut manna (make sure it is the MANNA- not coconut oil or coconut cream)
1 cup allulose
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk
In a nonstick pot over medium heat, pour in your allulose. Mix it constantly until it starts melt.Once it is totally fluid, add in your coconut manna at this point. Whisk whisk and whisk. You will see it change colors very slightly. It will go from a beige, to a warm tan, then to a medium brown true caramel color. When it turns that shade and begins to smell like caramel (you will know) remove it immediately from the heat and add the vanilla extract and the almond milk. It will bubble up. Do not touch, it's very hot!
Whisk it very well, and keep whisking for about 3 minutes.
Pour into a tempered glass bowl or jar. Allow to cool completely, then seal and keep in the refrigerator for use.
Yields 1 cup of caramel sauce