How To Make Sugar Free Caramel Syrup Recipes
SUGAR FREE CARAMEL SYRUP
This sugar free caramel syrup is thick, smooth, and needs just 3 ingredients! Perfect for coffee, ice cream, or even made into salted caramel!
Provided by Arman
Categories Appetizer
Time 16m
Number Of Ingredients 4
Steps:
- In a small saucepan, add your butter and allulose and place it over medium heat. Once it begins to bubble, stir regularly for 5 minutes.
- Reduce the heat to low and add in the heavy cream. Gently stir the mixture and continue doing so until the caramel syrup begins to thicken, around 5 minutes.
- Once it has slightly thickened, remove the caramel syrup from the heat. Continue stirring regularly until it reaches room temperature.
- Transfer into a jar or bowl and cover, until ready to use.
Nutrition Facts : ServingSize 1 serving, Calories 49 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, Sodium 38 mg
SUGAR-FREE SIMPLE SYRUP
I have not tried this recipe. I'm posting it for safe keeping. I got this recipe from Big Oven. NOTE: This recipe seems to work best with sucralose sweeteners. I didn't have as much success with the Pink (Sweet N Low) or Blue (Equal) products. Beyond the obvious differences in proportions, the other products didn't give me a syrup-like consistancy and the flavors weren't as "clean". While I used Splenda, there are now generic or house brand sucralose sweeteners that work as well. Don't, however, confuse *Splenda for Baking* with bulk Splenda. The baking and brown sugar versions of the Splenda product are 50% sucrose (sugar). I will have to assume that any generic and house brand baking products will be similar in content. It's important to read the product lables to know what you're dealing with. The version with maltodextrin and sucralose is what is called for in this recipe. The versions that also contain sucrose aren't suitable for this particular purpose. However, they are great for baking and other recipes that require some sugar to make the dish come out properly.
Provided by internetnut
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Dissolve Splenda in water and allow to cool. Strain through a coffee filter to remove sediment. Use wherever a recipe calls for simple syrup.
- VARIATIONS: You can flavor this syrup for other uses.
- Ginger syrup: Simmer finely minced fresh ginger in syrup for about 40 minutes. Strain and cool.
- Orange (or Lemon) syrup: Add the zest of one orange (or large lemon) and about a tablespoon of juice to 1/2 cup of syrup and simmer for about 40 minutes. Strain and cool.
- Spice syrup: Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup. Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors.
- Table syrup: Maple flavoring with a bit of real maple syrup isn't bad on waffles. Adding 2 tablespoons to dark (blackstrap) molasses to about 1/2 cup of simple syrup isn't bad either if you like cane syrup on your hotcakes.
- Chocolate syrup: Add cocoa and vanilla to taste. Try this version with some added cinnamon for a Mexican chocolate version.
Nutrition Facts : Sodium 0.8
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- Preheat a saucepan on medium heat. I like to spray mine with nonstick before I start just to help with the clean up process later on.
- Add the butter to the saucepan and when it is somewhat melted, add the sugar alternatives (both the granular and the brown alternatives). Stir while this mixture blends together as you do not want it to burn. When it begins to show bubbles (about 4-5 minutes), remove this from the heat.
- Return the saucepan to the medium heat and when it begins to bubble again, remove it from the heat and stir in the vanilla extract.
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