Chewy Keto Caramel Candy
{THM:S, Low Carb, Ketogenic, Sugar-Free}
These Chewy Keto Caramel Candies are so good you won't miss the real thing! Delicious, chewy, and kid-approved!
I have a soft spot for sweets. Since starting the Ketogenic Diet, I've discovered wonderful low-carb alternatives for nearly every candy I miss, save one: Chewy Caramel.
Now, caramel has an extra-special place in my heart, because when I was dating my husband, we lived almost 3 hours apart. When he would visit, he would bring me 5-lb blocks of Caramel (the kind they use in industrial kitchens) because I LOVED caramel.
Cheesy, but I married him!
Fast forward to today, and I can tell you I've sacrificed about 8 pounds of butter in pursuit of the perfect Chewy Keto Caramel Candy.
I've tried every sweetener and combination under the sun, and have FINALLY landed on a (basically) foolproof Chewy Keto Caramel Candy recipe – it's even passed the 5-year old test!
When I gave my 5-year-old daughter some of this caramel, her exact words were “This Ketosis Caramel tastes pretty much like the real thing!”
So we need to work on the science behind the Ketogenic Diet a bit with her, but at least the candy passed her inspection!
Now, my recipe works best with Allulose, a relatively new sweetener.
Allulose, when you read the nutrition label, shows up like sugar. However, Allulose is a rare sugar that does not get digested. This means that it will not raise blood sugar or kick you out of ketosis. Large amounts of it may cause a big of a digestive upset, but myself and my family have no had any issues with it, even through testing and eating several batches of caramel in preparation for this recipe.
It tastes, cooks, and looks just like sugar, keeps ice cream soft in the freezer, and is absolutely fantastic to use.
Maria Emmerich, arguably the leading expert on the Ketogenic Diet, wrote a nice little piece about Allulose, if you would like even more proof that Allulose belongs in your low-carb pantry. You can find that article HERE. (near the bottom of the article)
I used this Allulose Sweetener, and can vouch for it's quality:
I have also tried this Chewy Keto Caramel Candy recipe with the following sweeteners (and it worked!)
- Lakanto Monkfruit Sweetener
- Swerve Granular Sweetener
- Pyure Sweetener
The procedure for Chewy Keto Caramel varies a bit from regular caramel, but if you have a basic familiarity with making “regular” homemade caramel, you should be able to see very quickly when to make temperature changes, etc.
I also put together this video to help you make this caramel successfully! This is my VERY FIRST video, so please be kind concerning the quality, editing, etc. I am still learning!
Here's what you'll need:
1/2 cup Heavy Cream
3 T Butter
1 1/2 cups Allulose
3 T Water
Pinch of Sea Salt
1/2 tsp. Molasses
Splash of Vanilla
Directions:
Heat butter and heavy cream in a small saucepan over medium heat until the butter melts. Set aside and keep warm.
In a medium saucepan, combine Allulose, water, sea salt, molasses, and vanilla. Stir to combine, then heat over medium-high heat until the temperature reaches at least 350 degrees F, and the color just starts to change.
Stir the the warm cream and butter into the Allulose mixture you just heated. Mixture will bubble, but keep stirring and it will settle down.
Cook the entire mixture over medium-high heat until the color deepens into an amber caramel color, stirring constantly. Test for the consistency you desire by placing some caramel on a spoon in ice water. When the caramel cools in the ice water to the desired consistency, pour into a pan lined with butter parchment paper. Chill in the refrigerator until cool. Enjoy!
Chewy Keto Caramel Candy
These Chewy Keto Caramel Candies are so good you won't miss the real thing! Delicious, chewy, and kid-approved!
Ingredients
- 1/2 cup Heavy Cream
- 3 T Butter
- 1 1/2 cups Allulose
- 3 T Water
- Pinch of Sea Salt
- 1/2 tsp. Molasses
- Splash of Vanilla
Instructions
Heat butter and heavy cream in a small saucepan over medium heat until the butter melts. Set aside and keep warm.
In a medium saucepan, combine Allulose, water, sea salt, molasses, and vanilla. Stir to combine, then heat over medium-high heat until the temperature reaches at least 350 degrees F, and the color just starts to change.
Stir the the warm cream and butter into the Allulose mixture you just heated. Mixture will bubble, but keep stirring and it will settle down.
Cook the entire mixture over medium-high heat until the color deepens into an amber caramel color, stirring constantly. Test for the consistency you desire by placing some caramel on a spoon in ice water. When the caramel cools in the ice water to the desired consistency, pour into a pan lined with butter parchment paper. Chill in the refrigerator until cool. Enjoy!
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xoxo,
Gretchen
Ready to start your Keto journey? Let me show you how:
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So after I set off the fire alarm, talked to the monitoring company, remembered but secret word and 4 digit code…..Iām looking forward to eating this. Haha, very stressful experienceā not your fault!
Jeanie
Oh NO! I’m so glad you were able to remember the code! I’ve done that a time or too also….
If mine turned out hard like peanut brittle what did I do wrong? Very tasty!
Tell me what allulose is and what you could substitute it with
Do you have to use molasses
If you donāt like molasses do you have to use it or should it be substituted with something
Hi. Just curious about buttered parchment paper. Never heard of this before. Thanks for the recipe!
Can you explain the purpose of adding the molasses? Is it for color or? As a diabetic, I am concerned about an issue with raising blood glucose by adding it.
Does anyone seriously think 1/2 tsp of molasses would spike their blood sugar levels? Maybe if you ate the entire recipe in one day, but certainly not a piece or two. If I didn’t already have molasses in my pantry I probably wouldn’t run out and buy a whole bottle for one batch of caramels. Maybe just leave it out or sub with Sukrin Gold. I mean, how much difference can that much make to the taste? I definitely want to try this recipe because caramel is my ultimate favorite candy. It would be great for Christmas candies as gifts, too. Thanks for the recipe!
Hi,
Most of this recipe is great but the instructions for cooking after adding the butter and cream mixtures are too vague. The mixture will turn deep amber pretty quickly but that does not mean that it’s cooked enough to set up as a chew caramel. Do you happen to know the TEMPERATURE that we should be shooting for on that second cook? I haven’t worked with allulose very much so I don’t know how to compare cooking a caramel with sugar. if you could provide that, it would be a perfect recipe – the flavors are amazing.
Thanks,
Linda
Yes, mine was pretty much a failure.
I think the initial temp is wrong. Should be 250 soft ball, not 350
If we were working with sugar, you would be correct, but these keto sweeteners are crazy funky!
I’ve made candy (with sugar) for a long time before starting my keto journey. Made this recipe twice – once – used some Monkfruit golden with allulose – result – the color change wasn’t as noticeable and in a moment – went from amber to burned -yet the result was chewy – and yes, heated to 350.
Next attempt – white monkfruit and allulose – great color – no chew – it is grainy and not quite the consistency of peanut brittle, however it breaks or has a snap and is somewhat grainy.