Caramel Sauce

A good caramel sauce is creamy, sweet, and punchy, and is the perfect accompaniment to cold desserts and cakes. This easy recipe is delicious served warm over vanilla ice cream!

PREP TIME: 5 MINUTES

COOK TIME: 15 MINUTES

PASSIVE TIME: 30 MINUTES

MAKES: 20 SERVINGS

SERVING SIZE: 1 TABLESPOON

³⁄₄ cup (6.8oz/200g) unsalted butter

1 cup (8.5fl oz/250ml) heavy whipping cream

¹⁄₂ cup (3oz/90g) granular erythritol

1 tsp vanilla extract

¹⁄₄ tsp salt

¹⁄₄ tsp citric acid powder

1. Add the butter to a medium saucepan placed over medium heat. Heat until the butter just begins to brown.

2. Add the heavy cream and erythritol. Continue stirring until the mixture begins to boil, then add the vanilla extract, salt, and citric acid powder. Stir and remove the pan from the heat to allow the mixture to cool to room temperature, about 30 minutes.

3. Using an immersion blender, blend until a smooth texture is achieved. Store in an airtight container in the fridge for up to 1 week.

Tip The citric acid accentuates the sweetness of the caramel and balances the salt. If you don’t have citric acid powder, you can substitute 1 teaspoon lemon juice.

NUTRITION PER SERVING

109
CALORIES

12.5g
TOTAL FAT

0.5g
TOTAL CARBS

0.5g
NET CARBS

0.5g
PROTEIN