Homemade Sugar-Free Caramel Syrup
Make your own sugar-free caramel syrup using allulose! Inspired by Starbucks’ new sugar-free caramel, this easy homemade recipe is perfect for lattes, cold brew & more.
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Servings: 12 ounces
Equipment
- syrup bottle or mason jar, for storage
Ingredients
- 1 cup granulated allulose
- 1 cup water
- ¼ teaspoon salt
- ½ tablespoon caramel bakery emulsion (or caramel extract), adjust to taste
Instructions
- Set the caramel bakery emulsion (or caramel extract) aside for later. Add the allulose, water, and salt to a small saucepan and stir to combine.
- Place the saucepan over medium-low heat and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and let the syrup simmer for 10 minutes.
- Remove the saucepan from the heat and stir in the caramel bakery emulsion or extract.
- Use the syrup right away, or allow it to cool completely before transferring to a syrup bottle or airtight container.
- Store in the refrigerator for up to 3 weeks.