Sugarfree Caramilk Recipe

recipe by Naomi Sherman

CATEGORY: Treats and Snacks

Nutrition Facts

DIETARY REQUIREMENTS: Sugar Free

CALORIES

160kcal

protein

2.6g

carbs

2.2g

fat

13.8g

serves

25serves

Introduction

Caramelised white chocolate has been having its moment in the spotlight lately.

Caramilk chocolate was the hot ticket item and was harder to find than toilet paper for a while there (although I had to laugh when the major supermarkets did a massive restock on the very week that I perfected this recipe)

This isn’t going to be the same. I’m just stating that up front.
Why? Because caramelisation requires sugar to occur…and this is sugar free.

BUT, I pondered it for a while and thought that browned butter would give it a very similar deep, toasty, caramelly flavour.

And I was right. This recipe needed no tweaks.
It’s perfect the way it is and I’m so happy with it.

I can’t wait to use it in some fabulous recipes that I have brewing away in my head.

So, if you’ve missed the Caramilk train or felt left out because of the sugar content, then please try this and let me know what you think.

Enjoy!

Tags: Sugar Free

The recipe

Ingredients

250 grams of unsalted butter

450 grams of sugar-free white chocolate, chips or chopped

Pinch of salt

Directions

Step 1

First, you need to make your browned butter.

Step 2

Place the butter in a light coloured saucepan (the lighter colour will make it easier to see when your milk solids start to brown)

Step 3

Heat the butter over medium-high heat until it melts.

Step 4

The butter will foam and then subside.

Step 5

You will see the milk solids start to seperate and start to settle towards the bottom of the pot.

Step 6

It is really important to keep stirring to stop them from sticking and burning.

Step 7

You will see the solids start to turn golden brown and the butter will develop the most incredible smell.

Step 8

This is when you take it off the heat and pour it into another pot.

Step 9

You need to get it out of the hot saucepan to halt the browning process.

Step 10

Personally like to be very careful to keep the brown, gritty solids in the original pot to keep the end chocolate nice and clean, it’s completely up to you though.

Step 11

Add the sugar-free white chocolate to the browned butter, with a pinch of sea salt.

Step 12

And melt together over low heat, stirring regularly until it is smooth and completely melted.

Step 13

Pour into your chocolate mould or a container to set.

Step 14

Place in the fridge for half an hour.

Step 15

Eat it alone or make something yummy with it and tag me.