Homemade salted caramel: Sweet treat without the sugar guilt

Ice cream, cookies, cakes, chips, desserts—salted caramel has taken over our taste buds; there's no sign that this will change. If your kids love this flavour, prepare homemade salted caramel for them. It contains not a single gram of sugar.

Sugar dissolves in water, becoming a golden mass with a unique, sweet taste. That's how caramel is made. This popular addition includes desserts, cakes, ice cream, and other sweets.

However, nothing compares to the taste of salted caramel. You can easily make it at home. And without adding sugar. Discover the recipe for homemade salted caramel in a lighter version. The taste is in no way inferior to the original.

Caramel consists of three ingredients — sugar, water, and butter. The sugar is heated in a pan until it starts to dissolve. Then, a bit of water is added to prevent burning. When the sugar becomes golden, butter is added to the pan to turn the dissolved sugar into a thick, creamy, caramel-flavoured emulsion.

Homemade salted caramel is made precisely the same way but with a pinch of sea salt added at the end of cooking. The salt gives it the characteristic salty taste that balances its sweetness.

Even though you can eat this treat by spoon, it’s not the healthiest. After all, it's just butter and sugar—unless you prepare it in a slightly lighter but equally delicious version. Replace the sugar with erythritol or xylitol; the caramel will be about 70 percent less caloric.

Ingredients:

      
• 170 grams of erythritol,
• 3 tablespoons of butter,
• 3 tablespoons of double cream,
• 1/2 teaspoon of salt

Preparation:

1. Pour xylitol or erythritol into a saucepan with a thick bottom. Please turn on the stove and wait until it starts to dissolve.
2. When the sweetener becomes liquid, wait until it becomes amber. Then add butter and double cream. Cook the caramel for another 2-3 minutes, stirring it continuously.
3. At the end of cooking, add salt and mix well. Pour the finished caramel into a clean jar and store it in the refrigerator. Consume it within a week.