Prepare to Caramelize (5 minutes): In a non-stick saucepan, combine your chosen sweetener (Swerve, Allulose, or BochaSweet) with 2–3 tablespoons (30–45 ml) of water.
Heat and Stir: Place the pan over medium heat. Begin stirring constantly with a heat-proof spatula or whisk. Initially, it will look like a thick paste, but keep stirring.
Watch for Crystallization & Caramelization (10 minutes): After approximately 4–5 minutes, you’ll notice the mixture beginning to crystallize and clump up. Don't worry, this is a normal part of the process! Continue heating. Soon after, it will start to melt again and transform into a beautiful amber liquid – this is your caramelization happening. At this crucial stage, stop stirring and instead gently swirl the pan to ensure even coloring. You're looking for a light to medium amber color; avoid burning it, as it can turn bitter quickly.
Warm the Milk: While your sweetener is caramelizing, briefly warm the 3/4 cup (180 ml) of low-fat almond milk in the microwave for about 20 seconds. This simple step prevents the hot caramel from seizing or hardening when the cold milk is added.
Combine Carefully: Remove the pan from the heat immediately once the caramel reaches your desired color. Slowly and carefully pour the warm almond milk into the caramelized sweetener. It will bubble up vigorously, so be cautious.
Whisk Until Smooth: Continuously mix and stir the sauce vigorously with your whisk until all the lumps have dissolved and you have a completely smooth, luscious caramel sauce. The residual heat from the pan will help everything combine.
Cool and Store: Allow the caramel sauce to cool completely at room temperature. As it cools, it will thicken. Once cooled, transfer it to an airtight container. Store in the refrigerator for up to two weeks.
— Our team
