These Chewy Caramel Candies are so good you won't miss the real thing! Delicious, chewy, keto, sugar free, and kid-approved.
1/2 cup coconut cream
2 tbs unsalted butter or coconut oil
1 1/2 cups allulose
3 tbs water
1/2 tsp molasses
1/2 tsp vanilla
Optional topping: flaked sea salt
Heat butter and heavy cream in a small saucepan over medium heat until the butter melts. Set aside and keep warm.
In a medium saucepan, combine Allulose, water, molasses, and vanilla. Stir to combine, then heat over medium-high heat until the temperature reaches at least 350 degrees F, and the color just starts to change.
Stir the the warm cream and butter into the Allulose mixture you just heated. Mixture will bubble, but keep stirring and it will settle down.
Cook the entire mixture over medium-high heat until the color deepens into an amber caramel color, stirring constantly. Test for the consistency you desire by placing some caramel on a spoon in ice water. When the caramel cools in the ice water to the desired consistency, pour into a pan lined with parchment paper. Chill in the refrigerator until cool. If you did not cook it enough and the caramel is too soft, you can place in the freezer. When it is ready cut in tbs sizes and enjoy!