Loved hearing you tried STEVIA! I USE IT A LOT ALSO🩷

That might work but I haven’t tested it to say for sure sorry!

Hey Cara, would corn starch or arrow root powder also work to set it and or thicken it?

Thanks Cara!

100g Allulose Syrup
2 Tbl (28g) Unsalted Butter
30g Heavy Cream
0.50g – or a tiny drop of Soy Lecithin (This helps to keep the caramel from separating. Sunflower lecithin would work too!)
1g (pinch) Kosher Salt
1g (a dash) Vanilla Extract

I cooked the allulose syrup, unsalted butter, and lecithin until 320F, I like a pretty dark caramel. I think you would be ok going as light as 305F. It is pretty hard to get a good temp reading making such a small amount of caramel. I then whisked in the heavy cream and put it back over the heat, stirring with rubber spatula until thickened and coated the spatula.

I poured my caramel into a small pan (maybe a loaf pan for you home cooks?) that was lined with aluminum foil LIGHTLY sprayed with pan spray. I actually took a paper towel and wiped off any excess spray. Just pour it in! the Problem with the silicone molds is you will lose your shape when popping out of the molds. Sure you can put them in the freeze as suggested in the directions here but then you risk moisture or “dew” forming on the outside of your caramel so I don’t recommend that. I then put a small amount of chocolate and brushed it on the top layer of the caramel. Completely cover the top surface of the caramel.

Leave the caramel OVERNIGHT at room temp. The next day remove the foil lining the loaf pan containing the caramel inside. flip the caramel over so the chocolate is now on the bottom, carefully peel off the foil lining. The caramel should hold it’s shape and should cut nicely! Dip pieces in chocolate (I would recommend tempering the chocolate, that’s a whole different conversation). A sprinkle of sea salt after dipping is a very good call! I hope this helps some of you and good luck!!

Mine did not turn out either and I followed her directions to a T setting timers and they were liquid so disappointed

I’ve not tried Bocha sweet so not sure how sweet it is compared to Allulose, but Allulose is less sweet than stevia and monk fruit. I’m sure it could work but you may need to play around with the amount.

Can you substitute Bocha Sweet for the allulose?

do you think I could use coconut cream instead of the dairy?

Mine didn’t harden up after an hour in the fridge. You have 2 different cooking times in this page. The top part of the page says cook it for 12 -14 minutes but in the recipe directions lower down in the page it says to cook it for 2 minutes….I didn’t see the upper part of the page until I tried to figure out what I did wrong since I only cooked for about 2 minutes. I didn’t want to mess it up so I was afraid to let it keep cooking. Now I know it’s supposed to go for 12 -14 minutes. Still tastes great… just more like a says m sauce instead of chewy bite sized pieces.

If you have a dog do not use Xylitol because it can kill them if they ingest it. That’s the reason I don’t use it in my recipes.