Allulose N=1 turned into Caramel Sauce

(Heather Meyer) #1

So… I’m loving Allulose. So far i have used it to make Pecan Brittle and have used it to make fudge and make chewy chocolate cookies and make homemade chocolate chips… But i wanted to push the envelope a little further. I wanted to make homemade sweetened condensed milk that wasnt grainy when cooled and would work like a good substitute for a great recipe
Keto Magic Cookie Bars…

So i took my heavy cream and butter and Allulose, melted them together and boiled it down to evaporate the moisture content. I noticed somthing different though…instead of my condensed milk taking on a light creamy color… it began to turn golden. I thought hmm… See if the viscosity had been there i would have called it a day but i know in the past with ither condensed milk recipes i had to really boil it to get it condensed enough ti get thick and sticky so i boiled it some more. Well i thought it funny that my mixture wasnt getting thick but it was getting darker… so i added a little vanilla and sea salt and kept boiling and i ended up making what only i can term as being “Delicious Goo?” What is this delicious failed recipe? Well… i tasted it and it tasted like caramel on caramel apples would taste. As it cooled it got thicker and sticky…
(Lick lick lick lick)

Then genius struck me… im going to use this failed condensed milk turned caramel sauce into a topping for my pork rinds! And so i made my own version of “Caramel Corn”. I just drizzled and mixed it in to coat and then stuck it in the freezer to firm up a little… and huzzah!!

Now… to actually nail down a sweetened condensed milk recipe using Allulose
Oh and for those who want it… here is the recipe

4 cups 35% heavy cream
4 tbsp unsalted butter
1 cup of Pure Allulose
24 drops of liquid sweetner
1/2 tsp vanilla
Pinch of salt

Simply combine heavy cream and cold butter and sweetners to pot. BOIL!!! As in…Boil until its thich and sticky and caramel brown. You will have reduced 4 cups of liquid down to 2. Then remove from heat and add in vanilla and salt. Stir to combine and set aside to cool for use later or drizzle over keto ice cream or cheesecake.

To make “Feux Caramel Keto Corn”

Take 25 grams of pork rinds in a mixing bowl
Add in 4 tbsp caramel and drizzle over evenly
Toss pieces till coated. Place in freezer for 5 minutes to firm up.
Enjoy!!

1 tbsp of caramel = 100 calories and 1 net carb

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(Running from stupidity) #2

How many 20 pound bags do you use in a week?

(Troy) #3

Here’s a new post
From yesterday!

The sciency thinga-ma-jig info on Allulose😄

(Heather Meyer) #4

i dont go through one in weeks… try a year!

#5

To be fair you have been experimenting with it rather a lot :grin:

(Heather Meyer) #6

Ahh i have…
As a former Baker…when a new ingredient hits the Keto world, i cant wait to play. I call it Chemistry for the Kitchen. My goal in playing with all of this stuff is to PROVE that I can create an equal substitute if not… BETTER substitute to my friends Carb favorites… therefore proving that you can Keto anything! Its a challenge for my brain. So you see… while eating yummy creations is nice…its not actually my sole purpose of baking.

There are only 2 recipes so far that I can not seem to replicate.

  1. Brownies ( Im talking chewy and fudgy…not cakey mumbo jumbo)

  2. Cinnamon Buns(not Rolls… actually Buns… this is much more complicated without gluten and nope! Fathead Cinnamon Buns do not come close to as good)

Yah of course there are irreplaceable foods like Popcorn…but really… can anyone replicate popcorn? Yah i didnt think so…

So you see… its the challenge that counts. You would be shocked if i told you that over 98% of what i make actually gets given to my non-Keto friends who try my food and want it. I get orders from non-Keto people who want me to sell my food to them even though they arent on the diet…

I just get to taste test and when it is a success… i get bored and move on to the next challenge.

#7

Fair enough. I was a baker myself & kind of miss it but I’ve found most of the keto alternatives decidedly sub-par. But whatever gets your motor running I guess & as long as you’re not displacing more nutrient dense foods then knock yourself out :slightly_smiling_face: Good luck with your experiments.

(Running from stupidity) #8

This is the key phrase. Trying to cheat keto on a constant basis is a recipe for disaster, as anyone who has been around here long well understands. Doing the absolute bare minimum will get you commensurate results.

(Karen) #9

Genius! I love Toffee tasting things!

(Heather Meyer) #10

True!

(Heather Meyer) #11

Its true…i have made a lot of Keto baking recipes by others. I often do a lot of research and i found that most of the Keto baking recipes really bland?
As a Baker i am shocked to see many recipes lack salt or vanilla… im like whaaa? How can you leave out staples ? Especially salt.

#12

Allulose is not approved for use in Europe (i.e. in the EU), so it is not available locally.

@PortHardy, I’m wondering if you checked your blood sugar after you ate your first “caramel” from Allulose? I’m curious whether the cooking process made any changes to the chemical structure that might switch it to D-fruktose.
Has anyone else read anything about the impact of various types of cooking on allulose?

(Karen) #13

Just received a small batch of Allulose from Amazon. Good question. I tasted it. The taste is sugar. The texture is lighter.

K

(Doug) #14

Some good fiber there, too, Karen. :stuck_out_tongue:

(Karen) #15

Grrrr darn auto carrot :carrot:

(Heather Meyer) #16

I have not read anything official however i can say with assurance it does not have an effect on blood sugar or cause an insulin response. Its really quite interesting…out of all the sugar subs ive used… only 3 dont cause blood sugar rise for me and that is

Ezsweets- Pure Sucralose liquid
Erithrytol - Pure Granular Form
Allulose- Pure Crystalline Form

Ive found Xylitol and Swerve to be the worst sweetners…
Maltitol and Sorbitol and Isomalt are the WORST!

(Heather Meyer) #17

Have fun with it!
Fair caution…

I powdered it like icing sugar and attempted a Vanilla Buttercream Frosting recipe… while i can say there is no cooling effect…there is an aftertaste if its raw and in mass amounts. I cant explain the taste…
So if you make a frosting…i would go with a chocolate based or one that doesnt rely on “bulk” to get the consistency right.

Aka… better off going with a whipped ganache frosting.

(Running from stupidity) #18

You can say that for YOU.

(Heather Meyer) #19

Yes… i should have added that…thanks!

(Mike W.) #20

If you brown the butter a little first, you get that nice dark toffee flavor. I’m also a fan of Keto Caramel corn.