Make these Keto, diabetic friendly chewy caramels and keep them in the fridge for when a sweet tooth hits!
Melt butter over low heat in a heavy bottom sauce pan.
Add Allulose sweetener and whisk constantly until completely dissolved in butter.
Continue constantly whisking over low heat until mixture begins to change color. This will take a while. Be patient. You’re looking for light brown.
Use a candy thermometer to bring your caramel mixture to the high end of the firm ball stage, usually between 245 and 250 degrees.
This can vary widely due to elevation differences, poorly calibrated thermometers, etc. Alternatively (and preferable in my opinion), you can drizzle a small amount of caramel into a glass of ice water. When you remove the caramel, it should form a soft ball when rolling between your fingers.
Remove from heat and continue whisking for a minute or so, then whisk in the vanilla extract. It’ll spit and bubble! Because the alcohol in the extract is evaporating in the hot caramel. Science is cool.
Carefully (it’s hot!) pour the caramel onto an eighth size (10x7x1) sheet jelly roll pan (which is just your basic cookie sheet with a lip). No need to use parchment or oil. The butter in the caramel is pretty non-stick.
Place the pan in the fridge for 4 hours to set and cool.
Remove from the fridge and cut into 1 inch squares. Wrap each square in wax paper and keep stored in the refrigerator. Alternatively, you can pour caramel into a mini muffin tin lined with mini cupcake papers.
Optionally, sprinkle the top of your caramels with flake salt or when setting them up in cups, add an almond, a couple of hazelnuts, a macadamia nut or a pecan. Don’t forget to adjust the nutritional information to include any of these additions!