Add the ingredients to a small saucepan over medium/high heat.
Cook, stirring occasionally, for 40-50 minutes until mixture has begun to thicken. Cool and chill. The caramel syrup will continue to thicken with chilling time.
Insert whisk attachment. Add ingredients to mixer; cook 60 min/100℃/speed 2/MC off/simmering basket in place on lid. Cool and chill. The caramel syrup will continue to thicken with chilling time.
SWEETENERSAllulose is the only sweetener I recommend for this recipe. Why? Erythritol or monk fruit/erythritol blends will crystallise upon cooling. Xylitol makes a great condensed milk recipe but doesn't caramelize like allulose does.A liquid allulose was also tested and made the sugar-free caramel slightly caramel but soft and would still be perfect to use in any recipe that would lend itself to the caramel flavour.The syrup will still be a bit runny when it is cooked. Remove and chill.SUBSTITUTIONSTo make keto vegan sugar free caramel syrup and dairy free swap whipping cream with coconut cream and swap butter with coconut butter or leave it out completely.I have added more FAQs and tips in the post above should you need them. The recipe card highlights how easy it is to make sugar free keto caramel syrup in the Thermomix. When the timer is up, the mixture may still be runny but will thicken in the fridge or as it cools down.Please note my recommendations of sweeteners.SERVING SIZESThis recipe yields approximately 9 serves. The actual number of servings will depend on your preferred portion sizes. SERVING SIZE BY WEIGHTTo calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 9. The result will be the weight of one serving. NUTRITIONAL VALUESNutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used. The recipe card instructions contain the most basic steps and ingredients list. If you have any queries, or quest