Comments on: Low Sugar Salted Caramel Sauce

By: Brenda

Brenda — Sun, 10 Dec 2017 17:47:43 +0000

In reply to Mairi Mackay. Yes it's a typo, my recipe plug in had a glitch and all my servings went to grams. It should be 2 tablespoons.

By: Mairi Mackay

Mairi Mackay — Sun, 10 Dec 2017 17:38:39 +0000

Looks yummy but the nutritional info says its for 2g serving that seems high calories for 2g is there a typo?

By: Wendi Shier

Wendi Shier — Sun, 15 Nov 2015 07:29:02 +0000

In reply to Brenda. Thanks I will give it a try tomorrow!

By: Brenda

Brenda — Sat, 14 Nov 2015 01:39:55 +0000

In reply to Wendi Shier. The arrowroot is needed to thicken the sauce. The Swerve does not melt and brown as sugar does.

By: Wendi Shier

Wendi Shier — Sat, 14 Nov 2015 01:37:00 +0000

I’ve been craving caramel sauce lately. I found this recipe and now I’m excited!! I’ve never worked with Swerve before, so my questions are: would it melt and brown if you just put it into a pan the way sugar does? (the bag says it looks and tastes like sugar…I guess I want to know if it behaves like sugar) and what does the arrowroot powder do? I’ve made salted caramel sauce many times and I’ve never added anything but sugar, butter, vanilla, cream and salt. What is the purpose of the arrowroot?
Thanks for your help…I’m so excited to try it

By: Pat Weaver

Pat Weaver — Fri, 17 Jul 2015 06:13:45 +0000

I tried this today and it is fantastic! I didn’t have any cream, so I used my almond/coconut milk instead. Used vanilla stevia and added a shake of cinnamon. I used a different brand of erithritol that I found at Sprout’s market made from American hardwood. It came out a little thinner (probably due to milk instead of cream), but after refrigerating, the texture was perfect, and it tastes wonderful! I am diabetic, so this is really a treat! Now if I can somehow figure out how to make pecan pie with this…

By: Angela+{Mind+Over+Batter}

Angela+{Mind+Over+Batter} — Sat, 22 Nov 2014 21:38:20 +0000

I feel all Braveheart when I finally get something I’ve failed at many times. Your caramel looks beautiful. I want to dip that spoon in my mouth and repeat. And repeat. And repeat.

By: Kellie+@+The+Suburban+Soapbox

Kellie+@+The+Suburban+Soapbox — Sat, 22 Nov 2014 12:55:04 +0000

What a great idea, I really love this recipe. No need to put it on anything, I would just eat it with a spoon. Or a ladle.

By: Meseidy

Meseidy — Fri, 21 Nov 2014 20:35:05 +0000

This looks like a great alternative!

By: Karissa+|+Sweet+as+a+Cookie

Karissa+|+Sweet+as+a+Cookie — Fri, 21 Nov 2014 05:42:50 +0000

Salted caramel is my jam! I love this so much!

By: Nutmeg+Nanny

Nutmeg+Nanny — Fri, 21 Nov 2014 05:24:54 +0000

Ummm….I sorta want to just dip my spoon into that jar and eat it straight! Or maybe pour it over ice cream…or coffee…or apple pie…

By: Kirsten/ComfortablyDomestic

Kirsten/ComfortablyDomestic — Fri, 21 Nov 2014 00:35:07 +0000

Wow! Nice job! I would have thought low sugar caramel would’ve been next to impossible to pull off. I’m seriously impressed.

By: Brenda

Brenda — Thu, 20 Nov 2014 18:05:52 +0000

In reply to Angie | Big Bear's Wife. I buy it online through iherb.com

By: Angie | Big Bear's Wife

Angie | Big Bear's Wife — Thu, 20 Nov 2014 17:16:10 +0000

I would just eat that straight out of the jar with a spoon! haha Questions, where do you find cinnamon liquid stevia?

By: Kim+(Feed+Me,+Seymour)

Kim+(Feed+Me,+Seymour) — Thu, 20 Nov 2014 12:46:06 +0000

I am super impressed with your will! I probably would give up. I’m glad you didn’t, this looks amazing!