Caramel From Alternate Sugars

Blue Bowl: Maple Sugar Caramel

Top Plate: Allulose (sugarfree) Caramel

Right Plate: Honey Caramel

Caramel From Alternate Sugars

First, decide which caramel you wanna make

Then which type of caramel you want: Hard Caramel or Chewy

Allulose

2 Cups Allulose

1 stick butter 

2 T water

Melt the Allulose and water in a pot on high heat, stirring until it gets golden.

Take its temp on an instant read thermometer

Add the butter when it gets to 300 for chewy caramels

or 320 for hard.

Stir the butter in and it will bubble up and get thick.

Pour into a greased mold to harden

Honey

14 oz honey

1 stick butter 

Boil the honey in a pot on high heat.

Take its temp on an instant read thermometer

Add the butter when it gets to 300 for chewy caramels

or 320 for hard.

Stir the butter in and it will bubble up and get thick.

Pour into a greased mold to harden

Maple Sugar

1 bag Maple sugar

1/2 cup white sugar

2 T water

1-1/2 sticks butter

First, melt the white sugar and water

in a pot on high heat, stirring until it gets light golden.

Add the Maple sugar and let it melt and get golden.

Take its temp on an instant read thermometer

Add the butter when it gets to 300 for chewy caramels

or 320 for hard.

Stir the butter in and it will bubble up and get thick.

Pour into a greased mold to harden