Discovering this recipe for Brooke’s Five Minute Caramel Sauce THM S, Low Carb was like…
one of those days that you don’t forget… I was on the main THM facebook group and I almost ran to my kitchen to make a 1/4 batch of this sauce.
Updating the original post from March 24th, 2017 and I am delighted to tell you that it is still all that was promised and I really like it better than some of the more labor-intensive versions that I’ve tried!
The short cooking time seems to keep the heat from bringing out the crispy texture that these sweeteners can get when they are exposed to heat longer term.
The sauce is delicious and the ability to go into the kitchen a make a single serve batch was just too much for me to resist,
So I immediately contacted Brooke the blogger over at Busy Trying Skinny to tell her I was in love with her sauce.
This nice New Zealand lady offered to let me put the sauce on my blog before I even got a chance to ask.
After talking to her I feel convinced that she is going to do a great job posting even more on plan THM Friendly dishes for our delight in the future.
Brooke has a vision for creating and sharing recipes using ingredients that are easier to get overseas, a problem that American bloggers just don’t have to consider. I think her blog is going to be a great resource for THM NSI (no special ingredient recipes).
I wanted to put it on my blog to link over to it as I add recipes that need an easy caramel sauce and that I have been longing to post ever since I started this blog.
So I’m off to write up these recipes and please be sure and check out Brooke’s new blog when you get a chance.
Not long after posting a full-sized caramel sauce I realized that I needed to post a single serve too and used it as an excuse to off this Sugar-Free Dulce de Leche Spiced Mug Cake. It is a quick-fix microwave cake with a real caramel frosting that can be enjoyed anytime.
Next, I added this sauce to the tasty Turtle Cheesecake Bites THM S Low Carb and it just makes those little bites so yummy and in n0 time at all.
My history, philosophy, and thoughts on the use of microwave ovens for my sauces:
I lived for over 15 years without a microwave up until just a few years ago and only started using one, mainly, for this diet. Not because I thought it was necessary but the constant cooking just wore me down and I needed just a bit of convenience.
Now I use it for more occasional little sauces and recipes like this and don’t constantly expose my food to microwaves. I’ve always been of the opinion that it’s not what you do occasionally, but it’s the everyday activities that add up for either the good or the bad.
Food textures are as important as flavors to me and once I found crystals in my desserts I was pretty much over ever experiencing that again. I have a few recipes where I tolerate finding them occasionally, like my Rich Buttered Maple Syrup. But even there, I added disclaimers, reduced the size of the recipe so that it is less likely to have time to crystallize, and refused to post that fantastic syrup until I figured out how to get those crystals out by reheating it…in the microwave!
My reasons for favoring microwave sauces over stove top sauces:
Quick preparation for single ingredients makes single serve recipes more available and provides portion control for these crave-worthy desserts.
Big reduction in crystallization due to less cook time and probably some other technical reasons too. (Not sure about the technicalities…I just cook okay? 😉 )
Less boiling time also means less reduction in ingredients. This sauce, for example, retains over 1/4 cup of cream more compared to the boiled sauce. This one uses 1 1/4 cup and reduces to a little over 1 cup and the stove top sauce reduces from 1 1/2 cup to 1 cup.
The kitchen stays cool, I live in Texas and this is a really big deal down here!
I’m honored to have the following fine blog posts linked to this sweet little recipe so if you love caramel go visit them too:
Brownie Caramel Cake ~ Wonderfully Made and Dearly Loved
Caramel Brownie Pie ~ Mrs. Criddles Kitchen
Pumpkin Cheesecake Pie ~ Mrs. Criddles Kitchen
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
This recipe works best with a natural sweetener called Gentle Sweet but be aware of the following when using it:
THM Gentle Sweet is so authentically sugary sweet because it contains xylitol and high-quality stevia.
BUT xylitol is dangerous to pets so if yours have access to your treats be sure and use the Xylitol Free Gentle Sweet (the taste and texture are not quite spot on but still a great product.
If you need anything from the Trim Healthy Mama Store it would be a help to me if you could use my link and at no extra cost to you. Thanks for helping me keep producing and offering these free recipes.
If you try one of my recipes, please use the hashtag #nanaslilkitchen on Instagram for a chance to be featured!
Brooke's Five Minute Caramel Sauce
- 1/4 cup of butter salted or unsalted
- 1/4 cup of powdered gentle sweet (or equivalent)
- 1/2 tsp of blackstrap molasses
- 1/2 cup of heavy cream
- 1/2 tsp vanilla
- Salt to taste
- Melt your butter in a microwave-safe bowl or jug.
- Add in the sweetener, molasses, and cream. Stir well.
- Microwave on high for 2 mins.
- Stir and microwave on high for another 2 mins. It will be bubbly and be a caramel colour.
- Stir in the vanilla and salt.
As it cools it will thicken.
Brooke's Note * If you plan to use it straight away, you are done.
I have found, though, if I plan to keep it in the fridge and use it later, it needs some xanthan gum to stop it from separating. After step 6 sprinkle about 1/4 tsp of XG from a salt shaker and whisk the sauce like crazy until it is dissolved. This will stop it from separating later in the fridge. When you are ready to use it just warm it for 10 seconds in the microwave to reach a pourable consistency.