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:
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- 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.
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.