Comments on: Low Carb Sugar-Free Microwave Salted Caramel Sauce

By: tracybd

tracybd — Sun, 27 Oct 2024 21:58:40 +0000

Mine boiled over on the third minute but it tastes great. I used the 1/4 cup yucon syrup and the rest brown sweetener. Turned out great. Waiting for it to cool so I can make samoa truffles

By: Vee

Vee — Thu, 03 Feb 2022 12:58:27 +0000

How long does the caramel sauce last in the refrigator?

By: Brenda

Brenda — Sun, 15 Mar 2020 22:20:16 +0000

In reply to Theresa. I'd use a very large bowl instead of a mug, I think it would spill over.

By: Theresa

Theresa — Sun, 15 Mar 2020 17:15:09 +0000

Brenda, do I absolutely need to use a mason jar? I don’t have any around. Can I use a very large coffee mug?

By: Marian

Marian — Sat, 14 Dec 2019 07:17:59 +0000

I make this wonderful recipe for a Brandy Cream Liqueur, and will try replacing the dulce de leche, which is full of sugar, with this sauce. I make it every Christmas. Far better than the commercial varieties.
300g dulce de leche
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
1 teaspoon vanilla extract
300 ml brandy (or whiskey)
284 ml and 142 ml pots of single cream
Spoon the dulce de leche into a bowl, then beat in the coffee, vanilla and brandy until smooth. Stir in both pots of cream until well mixed. Pour into 1 large or several smaller sterilized bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice.

By: Yvonne

Yvonne — Mon, 14 Oct 2019 13:39:34 +0000

I made this sauce; didn’t thicken up as it should have. But OMG it is AMAZING! Thank you so much for sharing.

By: Brenda

Brenda — Thu, 22 Aug 2019 11:18:24 +0000

In reply to Carrie Mills. There are 24 tablespoons or (12 ounces) in this entire recipe. 1 tablespoon has 1 net carb.

By: Carrie Mills

Carrie Mills — Thu, 22 Aug 2019 00:29:05 +0000

How can you give a nutritional value of 1 carb when the syrup you use has 30 carbs in a 2 tablespoon serving and you are used 6 ounces? Very deceiving to a diabetic that can have a very dangerous sugar high!! I was thrilled to read you recipe until I saw the carb amount in the syrup!! You need to revise your recipe! NOT LOW CARB!

By: Naomi LaRue

Naomi LaRue — Mon, 04 Mar 2019 03:06:01 +0000

In reply to Stephany Samaha. Will a regular SF syrup work?

By: Brenda

Brenda — Sat, 02 Feb 2019 13:19:11 +0000

In reply to Michelle. Maybe try just 1/4 cup Yacon syrup and the rest Swerve brown. Sorry without testing it myself I'm guessing.

By: Michelle

Michelle — Fri, 01 Feb 2019 18:28:44 +0000

Hi Brenda,
thank you for all you do! I’m sorry to keep asking about substitutions, but I have Yakon syrup and swerve brown…could I use these in place of the sukrin?
thank you

By: Brenda

Brenda — Wed, 16 Jan 2019 00:25:44 +0000

In reply to Teresa Gonzales. I've not used that so I'm not sure how much sweeter it is compared to the Sukrin which is sugar free.

By: Teresa Gonzales

Teresa Gonzales — Tue, 15 Jan 2019 17:08:09 +0000

Can I use blue agave sugar for the topping?

By: Brenda

Brenda — Wed, 09 Jan 2019 23:58:01 +0000

In reply to {atti. I've not tried it with that. Other options would be a sugar free maple syrup.

By: {atti

{atti — Wed, 09 Jan 2019 17:38:34 +0000

Hi Brenda,
Could I use Swerve brown sugar with the clear Sukrin syrup?

Thanks,
Patti