Buttery caramel with the stretch and chew you love opens up a world of possibilities like caramel apples, turtles, or just old fashioned caramel candies.
Caramel! Let's face it, we love it. But good sugar free caramel that stretches and chews like those old fashioned caramels we love is hard to come by. My LFG caramel open doors to all kinds of possibilities. Make soft caramel candies like this, hard toffee, caramel apples, caramel macchiatos, turtles and so much more. Anything that involves caramel can be made with this wonderful buttery LFG caramel.
To make this you'll need just a few ingredients and some proper timing.
Making ooey, gooey caramel is easy. Just heat a few ingredients over the stove. Keep a glass of ice water handy to test the caramel for softness. We are going for soft caramel. So, when we test it in cold water, we want to achieve the soft ball stage. If you have a candy thermometer, that's going to be about 235°F.
It's best to eat these caramel apples the same day you make them when their stretch and chew is ideal. This sugar free caramel loses some of its elasticity if it sits too long. So be sure you have some family and friends to help you eat these when you make them. Again, one is enough for anybody!
One last thing! Oligosaccharide syrup is a key ingredient for this recipe. You can use my favorite isomalto oligosaccharide (IMO) syrup, or you could try yacon syrup, which is composed of fructo oligosaccharides. The thing about these prebiotic syrups is that the carbs and fiber nearly cancel each other out. IMO syrup has about 6 grams of sugar per 100 grams. Yacon has about 21 grams of sugar in 100 grams. I prefer IMO syrup, but both will give you a similar result. Keep in mind though that yacon has a lot more sugar.
So don't over indulge! If you need to buy IMO syrup, Amazon is a great source. They pay me to tell you that, but I truly do buy a lot of ingredients including IMO syrup on Amazon for a great price. Here is a link for the IMO syrup in this recipe:
LFG Caramel Apples
1/2 C Erythritol Granules
1/2 C Vita Fiber IMO Syrup or Yacon Syrup
4 T Cultured French Butter
2 t Raw Local Honey
4 T Organic Heavy Cream
1 t Pure Vanilla Extract
Step 1: Make Soft Caramel
Prepare a shallow bowl of ice water and set aside. In a small, deep saucepan, add erythritol, syrup, butter and honey. Bring to a boil over medium heat stirring occasionally with a rubber spatula. Turn down heat to low. Slowly whisk in half the cream and continue simmering until the mixture turns a light caramel brown. This takes about five minutes. To test if the caramel is ready, put a drop into the ice water. If it forms a soft ball, fish it out and taste it. If it's chewy like caramel, you're done cooking. If not continue until you achieve this "soft ball" stage. Remove from heat and whisk in remaining cream and vanilla.
Step 2: Let Cool
This is important! You can't coat your apples until your caramel is cool enough. Let the caramel cool at least 5 - 10 minutes before you attempt to work with it.
Step 3: Spoon and Wrap Caramel
Prepare the counter with a sheet of wax paper. Spoon caramel onto the wrap about one tablespoon at a time about 4 inches apart. See photo. Cut the wax paper between the spoonfuls of caramel. Fold the paper around the caramels and twist the ends.
Here are some fun ways to use this caramel:
I hope you LOVE these caramels as much as my family and I do. ENJOY!