How to Make Sugar-Free Caramel Syrup (Step-by-Step)
If you’ve never made caramel before, don’t stress it’s easier than it sounds. The key is patience and keeping an eye on the color so you get that rich, golden-brown sweetness without burning it. Here’s how you can do it at home:
Equipment
- Medium-sized saucepan
- Whisk (silicone works best to prevent scratching)
- Measuring cups and spoons
- Heat-resistant spatula
- Glass jar or bottle for storage
Ingredients
- Low-carb sweeteners (erythritol, allulose, or monk fruit blend) – I often mix allulose and monk fruit for the most “sugar-like” flavor
- Unsalted butter or coconut oil (optional for richness)
- Heavy cream or dairy-free alternative (optional for creaminess)
- Pinch of salt for depth
- Vanilla extract for extra flavor
- Water as the syrup base
Instructions
- Step 1) Combine Sweetener and Water: In your saucepan, add 1 cup of your chosen low-carb sweetener and 1 cup of water. Next, stir gently over medium heat until the sweetener dissolves completely. You shouldn't rush here, you don’t want gritty syrup.
- Step 2) Let it Simmer to a Golden Color: Once dissolved, bring the mixture to a gentle simmer. You want to keep it bubbling softly until it starts turning a warm golden brown. Usually around 8–10 minutes with allulose or monk fruit blends. Erythritol can take a bit longer and may crystallize if overheated, so watch closely.
- Step 3) Add Butter or Coconut Oil (Optional): For a richer, more decadent caramel syrup, whisk in 1–2 tablespoons of unsalted butter or coconut oil. This adds a silky texture and depth to the flavor.
- Step 4) Add Cream for Creaminess (Optional): If you want that “caramel sauce meets syrup”, slowly pour in 2–3 tablespoons of heavy cream (or your favorite dairy-free alternative). Also, keep whisking to prevent separation.
- Step 5) Season and Flavor: Add a pinch of salt to balance the sweetness and a teaspoon of vanilla extract for that classic caramel aroma. You want to stir well and taste. This is your chance to tweak it to perfection.
- Step 6) Cool and Store: Remove from heat and let the syrup cool slightly before transferring to a glass jar or bottle. Next, store in the fridge for up to 2–3 weeks. If it thickens too much when chilled, warm it up for a few seconds before using.