Friday, January 3, 2014

Salted Caramel Sauce

Salted Caramel Sauce

Yield: 1 cup


1 cup Low Carb Sweetened Condensed Milk
2 tsp molasses
1/2½ to 3/4 ¾ tsp kosher salt (depending on your taste)


Preheat oven to 425F.

Pour Low Carb Sweetened Condensed Milk into a glass or ceramic baking dish. Stir in molasses and kosher salt.

Cover tightly with foil.

Place baking dish in a larger casserole or roasting pan and fill with water to 3/4 of the way up sides of baking dish.

Bake 1½ hours, or until a rich caramel colour.

Whisk until smooth, let cool, then transfer to a glass or ceramic container and store in fridge.

Serves 8. Each serving has 3.3 g of carbs.

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