Well i was pleasently suprised tonight. I made a gluten free, sugar free cinnamon bun recipe from an online recipe and while it lacked in texture…i witness befire my very eyes “Sticky bun goo!” You know the kind im talking about? When you buy a cinnamon bun and there is a sticky gooey sweet syrup’y type caramel left on the bottom from the filling coming out and caramelizing? Well i saw it and tasted it and it was Goooooooood!! So how did one get this amazing goo?
Allulose!!
Its incredible…its finer in texture than white sugar and only 70% as sweet but holy cow!! It caramelizes for real! Think homemade creme brulee and homemade caramels! Think peanut brittle and pecan brittle!! Mmmmm… As a Baker who grieves the loss of baking with white death(aka sugar) this stuff is pretty darn close!
FYI - Got 20lb box for $130.00 from…
Lang’s Chocolates! online. You can also by 6lbs for 25$ I found that Amazon doesnt ship Allulose to Canada.
Also… if your stuff has to clear customs…it will get flagged usually for being a box of white powder substance… Just a heads up!
Im off to make brittle… Keto got a whole lot yummier!