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Old 05-24-2014, 12:02 AM   #1
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Calling all LC food scientists: could a caramel sauce be made from these ingredients?

Earlier today I was checking out the label of a caramel chocolate bar, and saw all your basic ingredients listed for the caramel: corn syrup, soy lecithin, cane sugar, etc etc.

Some of that is a texture and some a sweetener thing, so is it possible that a caramel sauce/topping could be made with:
and including whatever other usuals like cream, butter, vanilla, etc. I know some people have had success with xylitol and Just Like Sugar types, but I really prefer using erythritol the most, and the splenda from the pancake syrup might create a good sweetener synergy!

So, any ideas if these ingredients could work? And if so, what ratios one might use? I'm no good at this kind of thing, so I thought I'd defer to you geniuses!

And probably this just needs its own thread, but has anyone ever tried making an LC caramel sauce with almond milk?
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Old 05-25-2014, 12:26 AM   #2
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Yes, it can be done with Swerve- I've gone beyond and made pralines!

There is a video by Maria Emmerich if you google "swerve caramel sauce maria", click on #1 and scroll to the bottom of that page.

If I remember correctly, it was butter, swerve and a bit of cream.
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Old 05-25-2014, 08:32 AM   #3
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Mmmmm...caramel sauce. You just made my day.
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Old 06-01-2014, 10:31 PM   #4
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Quote:
Originally Posted by JHoberer View Post
Yes, it can be done with Swerve- I've gone beyond and made pralines!

There is a video by Maria Emmerich if you google "swerve caramel sauce maria", click on #1 and scroll to the bottom of that page.

If I remember correctly, it was butter, swerve and a bit of cream.
Aaahh! I have no idea how I never saw your response, sorry!!

Yes, I've definitely seen that caramel recipe - still gotta give it a try. I was just thinking specifically of adding a sugar-free maple syrup and/or xanthan gum to see whether it might give the caramel a more traditional, looser texture...I guess I'll just have to experiment myself.
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