Tuesday, May 27, 2014

Best Caramel EVER...in a Fat Bomb kind of setting...YES PLEASE!!!

Today was my kitchen day.  Caramel sauce and Chocolate Sauce were on the menu today.  I found a new Caramel Sauce recipe though and I decided to give it a whirl!!!  BOY, am I glad I did!!! 


I found the recipe at KETO COOK.  It was so simple and basic.  It did require some deciphering of metric measurements, ie...basically guessing.  It isn't near as hot as my previous recipe and it uses a TON less Xylitol as well.  The taste is awesome and hopefully it will hold up better than the other recipe as well.  With less Xylitol I would think it would be creamier.  My old recipe was very grainy due to the large amount of Xylitol.

Anyway, here's my recipe for the Caramel Sauce:

1 cup Butter (salted, because I love salted caramel.  You can use unsalted, but WHY!)
1 cup Heavy Cream
2 Tbsp Xylitol (that's the equivalent of 2 Tbsp of sugar, so use that to figure out your personal sweetener preference)

Melt the butter on medium/medium high in a non stick sauce pan.  Keep warming it till you get brown flecks.  It takes several minutes.  You'll see a lot of foaming.  Keep stirring it till you get enough browning, but don't burn it.

I turned off the heat and added the cream and sweetener while stirring (not sure if it's necessary to turn off the heat, but I did).  Turn the heat back on to medium/medium high and let the cream mixture come to a boil.  Keep stirring the entire time.  It might separate some, but keep stirring and heating.  Turn the heat down to medium low(ish) and keep stirring while it thickens and gets sticky.  It won't thicken the whole way till it cools down the rest of the way.  Pour into a 2 cup container (like the pint jar I used) and store in the fridge.

That's the recipe in a nut shell, but then I thought I could use it to make a fat bomb, mousse(ish) type thing.  I made up another batch of caramel then added it to cream cheese in a food processor.  Here's the recipe:

Caramel Fat Bomb

1 recipe of Caramel Sauce
2 - 8 oz Cream Cheese
2 Tbsp Xylitol
1/2 cup Heavy Cream, opt. (I didn't add this in this experiment, but I will next time.  It will give it a little more volume and make it just a bit more creamy)

Put both cream cheese blocks in the food processor and add the lid.  Turn it on and slowly pour the warm caramel sauce in the bowl as it runs.  Add the Xylitol to your taste.  If you want to, add another 1/2 cup of Heavy Cream as the food processor runs.  Drizzle it in slowly and it will fluff up as the processor runs.  Separate the mousse fat bomb into 7-8 one cup bowls.  It makes just around 4 cups of mousse, more if you add the heavy cream.  Store them in the freezer.  It's almost like an ice cream!!! 

That's my delicious cooking day today!!!  I can't wait to try the caramel sauce in my morning coffee and a caramelly snack later on!!!