Caramel: sweet, sticky, sinfully good… oh, and completely full of fructose.
Until now! We recently discovered our marketing executive Alyssa has a secret talent for baking when she brought a caramel slice into the office. And we’ve been asking for her sweet recipes ever since.
But fructose-free caramel, we hear you say? Rest assured, caramel made with rice malt syrup can taste just as indulgent as the real stuff. Here are Alyssa’s tips for making a gorgeous caramel sauce (just for those very special occasions, of course).
How to make the perfect sugar-free* caramel.
1. Choose your sweetness. “There’s no golden ratio for making caramel. In fact, you can adjust it just based on what sweetness you like. But if you’re new to making caramel (especially with rice malt syrup) it’s best to follow a recipe.”
2. Butter up. “Butter is delicious and it gives a caramel a really rich, moreish flavour. If you’re dairy-free, you could probably try it with coconut oil. But for me, butter is always best!”
3. Watch your pot. “It’s easier to make traditional caramel because you can tell it’s working when the sugar crystals dissolve. Rice malt syrup is a bit tricker – you have to go by colour.”
4. Come to the dark side. “A lot of people are so scared of burning their caramel that they never take it far enough – it will be watery and won’t set. The trick is waiting until it gets nice and dark.”
5. Split difference. “On the other hand, if you take the caramel too far, the butter will curdle and split. You’ll have to start all over again if this happens, so watch your pot and keeping stirring!”
6. Quick, whisk. “As soon as it’s sticky, thick and dark, take it off the heat and immediately whisk in the cream or milk (you can use the coconut kind, too). It should froth when you mix it in. If you skip this step it will set like a hard toffee.”
7. Bitter is better. “People think that caramel has to be ultra-sweet, but actually the perfect caramel should taste almost burnt. Without actually burning it, of course!”
Want to try it yourself? Here are 3 caramelly recipes to start you off.
Strawberry-Caramel Centered Chocolate Cookies
* While we quit fructose on the I Quit Sugar: 8-Week Program, rice malt syrup is a blend of glucose and maltose, which can still affect your blood sugar levels. We recommend enjoying these treats on special occasions and sticking to a small portion size, or cutting down on the sweetener they contain even further, if you like.
0 comments :
Post a Comment