Harlan Kistein's 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.