Allulose caramel test: does it really not burn?

A Hungarian mom tried it out

Why was I afraid of caramel?

Honestly? I hate it when sugar burns. The whole kitchen stinks, the saucepan is ruined, and Bogi is already shouting from the doorway, "Mom, did something burn again?".

Regular sugar, as it melts, burns and smokes almost immediately

With allulose, I read that it caramelizes differently. Well, I thought, I'll put it to the test. Worst case scenario, I'll just throw it out.

I took 100g of Your Allulose powder, 40ml of water, and a pinch of cinnamon – because I read that on their site too, and it really was a great idea!

Low flame. I didn't stir it. I just watched. And that's when the surprise happened: the allulose powder melted sooner and didn't smoke!

It stayed a light golden color and smelled like cocoa-flavored lollipops.

The cinnamon really enhanced it. It didn't overpower it, just warmed up the flavor.

Bogi came over: "Mom, is it done yet?" Because it wasn't a nasty smell, but a delicious aroma!

Not overly sweet, that's exactly why we love it

Traditional caramel is often sickly, cloyingly sweet.

The version made with allulose is different. Since allulose is about 70% as sweet as sugar, the caramel doesn't mask the flavors. The cinnamon and buttery notes come through; you don't just taste the sugar.

Moreover, the body doesn't use it for energy like sugar, only about 0.4 calories per gram instead of 4, and according to the FDA, it barely affects blood sugar levels.

After tasting it, Bogi asks: "Mom, can I have another spoonful or two?" – Of course you can! – I replied.

Recipe - 5 minutes, Cinnamon Caramel

Ingredients:

• 100g Your Allulose powder
• 40ml water
• 20g coconut oil (keto version) or butter
• pinch of cinnamon
• pinch of salt

Instructions:

1. Start heating the allulose and water over low heat, do not stir.
2. When it is transparent, then light golden, remove from the heat.
3. Drop in the coconut oil/butter, cinnamon, and salt, and stir it in.

It's ready. It doesn't harden into stone; it remains scoopable. On pancakes, porridge, or just by itself.

Tip:

• If you want it thicker, leave it on the heat for 1 more minute. If you want it runnier, add 10ml of heavy cream.
• With coconut oil, it remains dairy-free and vegan, and fits better with keto.

Safety Tip

Caution: when hot melted sugar meets butter or heavy cream, it starts bubbling like crazy, so it's worth using a deeper pan. This is no different with allulose!

The next-day trick

Tasting it cold the next day, it became even better because that kind of sweetness that Bogi missed the day before finally came through...

The taste of allulose doesn't come out immediately; it needs a night in the fridge.

And this is where what I've experienced several times comes in: flavors and aromas don't always appear immediately.

There are cases where it's worth waiting, not just for the right consistency, but also so that the flavor notes can reach their final form. I know, sometimes it's really hard not to eat something... 😉

Bogi really learned to love it this way, spooned up cold: she announced that in that case, she's eating it all now! 😂

What happened to the remaining caramel?

Bogi stayed true to herself, and after taking it out of the fridge, she literally spooned up all of the test caramel! 🤩

Then, on the way to school, she said: "Mom, you'll make this again, right?!"

Since I only have one mom in the world, I wanted to surprise her with a little treat for the afternoon too.

I went to the Allulose recipes page, where there are 40 recipes in one place. I scrolled through:

Meringue, Panna Cotta, Zserbó, and Bejgli, i.e., traditional Hungarian desserts... and at the very end, at the 40th recipe, I was completely amazed by what I saw. 😍

40.) Caramel Allulose Cheesecake

Simply prepared flourless curd base, and sugar-free caramel sauce made with allulose. Every step is low-carb, according to ketogenic principles.

This is exactly what I needed! There's no flour in it, the caramel is what I learned yesterday, and strawberries, blueberries, etc. can go on top... whatever Bogi likes.

I chose this because:

• it's generous, 8 slices (maybe there will even be some left for me... ☺️)
• Curd + caramel = Dad will eat it too
• Flourless = Grandma understands it too
• Fruity caramel on top = Bogi's favorite

Bogi got home

– Is this for real? Is this all mine?!

💥😱

To be continued...

Stay keto-friendly with Allulose!

Allulose is popular in the keto diet because the body barely uses it as energy. Approx. 0.4 kcal/g, while sugar is 4 kcal/g, and according to the FDA, it barely raises blood sugar.

That's why you can enjoy the favorite caramel taste without exceeding your daily carb limit.

Made with coconut oil, it is 100% dairy-free and keto-compatible.

If you would like to try it too -> Allulose Sweetener