Once upon a time, in a cozy kitchen filled with the tantalizing aroma of sweet delights, there lived a passionate confectioner named Emma. Emma had always been enchanted by the art of candy-making, but as someone committed to a keto lifestyle, she found it challenging to indulge in her love for sweet treats. Determined to create a keto-friendly version of her favorite caramel candies, Emma embarked on a delicious culinary journey.
With her apron tied securely and her candy thermometer in hand, Emma set to work, carefully measuring out each ingredient with precision. She combined rich butter, creamy heavy cream, and the magical sweetness of allulose sweetener in a bubbling pot, stirring gently as the mixture transformed into a golden caramel hue. A splash of vanilla and a pinch of sea salt added the perfect finishing touches, infusing the candies with irresistible flavor.
As Emma poured the molten caramel into molds and waited with bated breath for them to set, she couldn’t help but feel a sense of excitement. Finally, when the candies were cooled and ready to be enjoyed, Emma savored the moment as she popped one into her mouth. With each decadent bite, Emma knew she had created something truly special—a delightful indulgence that brought joy to all who tasted it, while staying true to her commitment to a keto lifestyle. And so, Emma’s Completely Keto Caramel Candies became a beloved treat for keto connoisseurs everywhere, spreading sweetness and delight far and wide.
Completely Keto Caramel Candies
- 4 Tbsp butter
- 1 cup allulose sweetener
- 1/2 cup heavy cream
- 1/2 tsp black molasses
- 3 Tbsp water
- splash of vanilla
- candy thermometer
- pinch of sea salt
Cover a baking pan in parchment paper and grease.
Put the butter, salt and cream in small sauce pan on medium until butter has fully melted and leave on lowest to stay warm.
Get a pot that can easily fit all the ingredients combined and mix the allulose, molasses and water together. Attach a candy thermometer to the side of the pot and raise the heat until the pot reaches 320 degrees. It should start becoming that dark caramel color you want. Do not mix unless dark clusters start forming then move the pot to swirl those in.
Once it reaches the desired temperature, add in the butter mix from the pan slowly which will cause an uproar from the pot. Leave in until it reaches 240 degrees.
Take off the stove and throw in the pinch of vanilla and mix well. Pour into the baking pan.
Let the mixture cool off in the pan for at leat 18 hours and then cut the caramels the shape that you want. If you want sea salt caramels then pour sea salt sparingly on top.