FoodHomemade salted caramel: Easy, sugar-free recipe for a guilt-free treat

Homemade salted caramel: Easy, sugar-free recipe for a guilt-free treat

Homemade, salty caramel in a fit version that your family will love.
Homemade, salty caramel in a fit version that your family will love.
Images source: © Adobe Stock | Stephanie Frey

3:47 PM EDT, May 21, 2024

Ice cream, cookies, cakes, chips, desserts — salted caramel has taken over our taste buds; there's no sign that this will change. If your kids love this flavor, why not prepare homemade salted caramel? It contains... not a single gram of sugar.

Sugar dissolves in water, becoming a golden mass with a unique, sweet taste. That's how caramel is made. This popular addition includes desserts, cakes, ice cream, and other sweets.

However, nothing compares to the taste of salted caramel. You can easily make it at home without adding sugar. Discover the recipe for homemade salted caramel in a fit version. The taste is in no way inferior to the original.

How to make homemade salted caramel?

Caramel consists of three ingredients — sugar, water, and butter. The sugar is heated in a pan until it starts to dissolve. Then, a bit of water is added to prevent burning. When the sugar becomes golden, butter is added to the pan, turning the dissolved sugar into a thick, creamy caramel-flavored emulsion.

Homemade salted caramel is made in precisely the same way, but with a pinch of sea salt added at the end of cooking. The salt gives it its characteristic salty taste, which balances the sweetness.

Even though you can eat this treat with a spoonful, it’s not the healthiest option. After all, it's just butter and sugar. Unless you prepare it in a slightly lighter but equally delicious version, replace the sugar with erythritol or xylitol; the caramel will be about 70 percent less caloric.

Dietary salted caramel — recipe

Ingredients:

  • 6 oz of erythritol,
  • 3 tablespoons of butter,
  • 3 tablespoons of heavy cream,
  • 1/2 teaspoon of salt

Preparation:

  1. Pour xylitol or erythritol into a saucepan with a thick bottom. Turn on the stove and wait until it starts to dissolve.
  2. When the sweetener becomes liquid and gains an amber color, add butter and heavy cream to it. Cook the caramel for another 2-3 minutes, stirring continuously.
  3. At the end of cooking, add salt and mix well. Pour the finished caramel into a clean jar and store it in the refrigerator. Consume it within a week.
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