GOLD CARAMEL SAUCE
There aren’t any (that I’ve found) rich, decadent caramel sauces out there that don’t contain sugar alcohols. I just can’t eat those very often but NEED a good caramel sauce more times than I care to admit!
Since I use Whey Low I can now make my own and have it when I want it and not suffer any ill effects. (Re: toxic-waste, green cloud…if you catch my drift!!)
Whey Low will cook to the soft ball/hard ball/soft crack/hard crack stages of candy making, so you can make this recipe into a pourable sauce, or even into chewy, buttery, fabulous caramels. How wonderful is that?!
(Don’t shoot me – I never said it was calorie-less!)
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1/4 cup real butter
1 1/4 cup Whey Low Gold
1/3 cup heavy cream
1/8 teaspoon salt
In a small saucepan melt the butter over medium heat. Whisk in the Gold, cream, and salt. Bring to boil and boil, stirring frequently, for 2 1/2 minutes. (Boil for longer if you want a thicker sauce. Five minutes will result in caramel that resembles taffy when the sauce is cooled.)
Allow to cool for a few minutes and pour into a small glass pitcher or bowl. This will keep for 2 weeks in the fridge. Heat in the microwave for a few seconds to pour or drizzle. If it gets too thick, heat it with a couple more tablespoons heavy cream.
Makes approx. 16 tablespoons
Per Tablespoon: Calories 47; Protein 0 g; Fat 4 g; Carbs 4 g; Sugar 4 g; Sodium 21 mg
