Bridget's Easy Buttery Caramel Sauce
Gluten-free | Sugar-free | Dairy-free + Vegan option
Cuisine: Bridget's Healthy Kitchen
Prep time: 2 minutes
Cook time: 5 minutes
Cooling time: 10 - 15 minutes
I stumbled across the method to create this caramel sauce recipe purely accidentally. I was working on another recipe and had a brain surge halfway through that resulted in quite possibly the easiest, quickest and healthiest caramel sauce recipe in the world.
Its deliciousness matches its versatility. Serve it over coconut yoghurt, with fresh fruit, as a drizzle over cakes, muffins, or freshly made crepes.
I dedicate this recipe to my son Mace, the lover of all things caramel. His sweet tooth is legendary in our house, so I adore being able to spoil him without any added sugar, dairy or gluten.
Hints, Tips & Tricks
I use Zero As Sugar Pure Erythritol and Sweet As Fibre Syrup in this recipe. Both products are sugar and gluten-free and won't spike blood glucose levels, making them an excellent healthy alternative to refined sugar and syrups. Zero as Sugar has zero calories, and Sweet as Fibre Syrup has only 16 calories per 10 grams, making it an excellent low carb option for baking and sweetening your food.
- 50 g (1.7 oz) Sweet as Fibre Syrup
- 50 g (1.7 oz) Zero as Sugar Pure Erythritol
- 10 g (⅓ oz) grass-fed butter, optional
- 50 ml (1.7 oz) coconut cream, optional
- Pinch mineral salt
- Heat the fibre syrup and erythritol in a small pot on medium to high heat until it bubbles. Continue to heat for about five minutes or until the clear liquid turns to golden caramel.
- Keep an eye on the liquid as the mixture can burn quickly. As soon as it turns to a caramel colour, remove it immediately from the heat.
For a butter caramel
After steps 1 & 2, add the butter and stir through. Serve warm or allow to cool for 10 minutes before storing in a jar. You can keep this sauce in the fridge for up to 1 week. Slightly warm the sauce before serving.
For a vegan caramel
After steps 1 & 2, add the coconut milk and stir through. Serve warm or allow to cool for 10 minutes before storing in a jar. You can keep this sauce in the fridge for up to 1 week. Slightly warm the sauce before serving.
For a thick caramel
After steps 1 & 2, add the butter and the coconut cream and stir through. Allow the sauce to cool for 15 minutes, so it thickens slightly, and then serve.