Sweetener for caramel

Sweetener for caramel - Brown and White Food on White Ceramic Plate

I've seen a recipe using a sweetener instead of sugar for caramel. I'm wondering what kind of sweetener would actually work for this - the recipe didn't specify.

Various sweeteners I've seen in the shop are pretty different:

  • 50% sugar "sweetener"
  • Saccharine based
  • Stevia extract
  • ...

What process am I actually looking at when making a (...) + butter + sour cream caramel? What ingredient makes it possible?

caramelsweeteners


Best Answer

I'm pretty sure that what the recipe means by "granulated sweetener of choice" is the choice between Sugar, raw cane sugar, or light or dark brown sugars. All these can be used to create delicious caramels.



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What type of sugar is best for caramel?

Caramel is created using white granulated sugar, whereas butterscotch is made with brown sugar. Butterscotch is cooked to a lower temperature of 289 degrees Fahrenheit, compared to caramel's 340 degrees.

What can I substitute for sugar caramelized?

Allulose is the only sweetener that caramelizes like sugar without crystallizing or getting lumpy. The caramelization process is the same as using sugar. In fact, it's easier and only takes about 5 minutes from start to finish. Allulose.org will answer all the questions that you may have about allulose.

How do you make caramel sweetener?

Instructions
  • Melt the butter and sweetener together in a medium-large saucepan over low heat. Once melted, cook for about 3-4 more minutes, stirring occasionally, until golden brown. (Watch it carefully to avoid burning.)
  • Add the cream. Bring to a gentle boil. ...
  • Remove from heat. Whisk in the vanilla extract.


    • Will Stevia caramelize?

    Since stevia does not caramelize like sugar, a little sugar is needed to develop browning. Sugar also helps with the crisp texture of many baked goods such as cookies.


    Kitchen Science - Keto Sweeteners and Caramelization



    More answers regarding sweetener for caramel

    Answer 2

    Isomalt has properties that resemble sugar pretty closely. I have never cooked with it myself, and I have read contradictory opinions about how easy it is to caramelize, though.

    Answer 3

    The only non-caloric sweetener that I knew of that is chemically similar to sugar, and so might have a chance at caramelizing was sucralose. ... but everything that I've read up on it says it's heat stable (but that might just be at baking temperatures).

    Searching for 'sucralose caramel', I was able to find a few recipes, but they all seem to be using a mix of sucralose and some other sugar. ("Splenda Sugar Blend for Baking" is not pure sucralose)

    But that search also found:

    ... which uses "Surkin Gold", which is erythritol, derived from glucose.

    So I suspect it's possible to replace some of the sugar with sugar-derived non-caloric sweeteners, but you may need to experiment with exactly how much you can get away with, and may need to tweak your process slightly.

    Answer 4

    It’s my understanding that Erythritol sweetener can be used in making caramel because unlike other sugar substitutes this one does brown similar to regular sugar. Keep in mind that it’s only 70% as sweet as sugar so you may have to counter balance it somehow in the end with a few drops of liquid stevia or you may like the more buttery less sugar taste of the caramel.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: ROMAN ODINTSOV, ROMAN ODINTSOV, ROMAN ODINTSOV, Polina Tankilevitch

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