THM-FP, Low carb, Low fat
This Sugar Free Caramel Syrup (FP) was originally created to top my Apple Cinnamon Cheesecakes (E) a couple of years ago. I’d intended to make a separate post of it then, but I’m finally getting it done because people continue to tag me in post saying how much they love it on pancakes and waffles etc.
This recipe uses a small amount of on plan xanthan gum to thicken it but also utilizes a little butter. As this syrup cools it gets a smoother, thickness than can be achieved with xanthan only. I’ve included notes in the recipe card, below, on using xanthan gum to thicken and maintain a nice texture.
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This syrup is a bit richer than my Easy Sugar (Free) Syrup while not near as rich as the Rich Buttered Sugar Free Maple Syrup. I’m coming close to saying that there is truly something for everyone who comes to this blog looking for a sugar free syrup. Here are a few more that I’ve published over the years:
Easy Breezy Strawberry Syrup (FP)
Simple Sugar Free Snow Cone Syrups (FP)
Easy Sugar Free Chocolate Gravy (S)
For a more comprehensive list please see:
Nana’s Syrups and Sauces Collection – 2017
Caramel Syrup
Ingredients
- 1/2 cup water
- 1/4 cup Gentle Sweet (or other on plan sweetener to taste)
- 1/16 – 1/8 teaspoon xanthan gum
- 1/4 teaspoon vanilla extract (I use a high-quality organic)
- 1/2 teaspoon caramel flavoring (I use Watkins brand from Wal-Mart)
- 1 dash high mineral salt
- 1 teaspoon butter
Instructions
- Heat water to almost boiling and remove from heat.
- Whisk in sweetener, xanthan gum, flavorings, mineral salt and butter.
- Set aside to cool and this syrup will continue to thicken as the syrup cools.
Notes
If this syrup is used to top S pancakes or waffles more butter can be used.
If it is used in an FP or E setting more butter can be added if there is no other or very little fat source in the meal or snack. Figure this according to E and FP guidelines.
As this syrup cools is gets a smoother, thickness than can be achieved with xanthan only. My secret to using xanthan gum to thicken (without any slimey texure) is to never boil it. Heat the liquid to which it is added to almost boiling and immediately remove the liquid from the heat and whisk the gum into the liquid.
It’s pretty good and real easy, but I think I’ll double the caramel flavoring. It doesn’t have much of a caramel flavor.
Hi Mary. Glad you enjoyed it and yes increase the caramel flavoring. That recipe is a few years old and the caramel flavorings, in particular, have been revamped by companies because they contained an ingredient of some sort that was problematic. Also, I used Watkins flavorings back then which are much stronger tasting than the more natural THM and other extracts that contain less chemicals in my opinion. <3