A rich, buttery caramel that is both salty and sweet, with a hint of maple. This is a caramel sauce you will want to make again and again!
My husband loves caramel and I love chocolate. Whenever we order mochas or frappes, it is always a discussion about how caramel is better than chocolate, or vice versa. However, sometimes we each cross over into the other’s territory, and that is ok! I told you recently about my husband’s dislike for peanut butter. This caramel sauce more than makes up for all those peanut butter/chocolate recipes!
This recipe actually came about as a bit of an accident. I was making “S” Pancakes (page 262 in the Trim Healthy Mama Cookbook) for breakfast and I was searching for a maple syrup to put on top of my pancakes. I couldn’t find one that used butter as a base, so I decided to make my own – and I ended up with caramel! Love it when that happens!
Sometimes when I am cooking, my recipes go through a series of changes. It may begin as one thing and end up as another! Either way, the end result in this case was delicious! I ended up with a delicious maple salted caramel sauce – and it was the perfect topping for my pancakes – along with some natural peanut butter!
I used “Gluccie” to thicken this a bit, but just be aware that this particular thickener continues to thicken the longer it sits. When you first make the sauce, it will be quite thin, but it will thicken as it cools. I’m wondering if I could freeze it and make maple caramels! It is important that you use a good Maple Extract – I have not been pleased with most of them, as I think they leave an aftertaste. I recently ordered this brand, and I’m loving it!
In a saucepan, melt butter and xylitol (or Gentle Sweet) over medium high heat.
When sweetener has completely melted, continue to simmer for 1-2 minutes, stirring continuously to prevent scorching.
Add maple flavoring, mineral salt and heavy whipping cream.
Sprinkle glucomannan into the sauce and whisk well.
Continue to simmer for 1-2 more minutes, still stirring continuously.
The sauce should start to thicken a bit, but it will still be quite thin.
It will thicken more as it cools.
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