Sugar Free English Toffee Sauce
There are so many amazing things to put this sauce over that I don’t know where to begin. The first, and most obvious, is to top Low Carb Ice Cream. The next thing I would do is make a yellow cake and use this as a glaze over the top. I’m guessing it would absorb a bit and make the cake extra moist. At the moment, I am creating an English Toffee Candy that’s similar to a Turtle, with toasted almonds, Stevia sweetened English Toffee sauce, and dark chocolate drizzled over the top. It’s sure to be a new favorite and I will post it as soon as the recipe is perfected. Until then, enjoy this sauce.
Stevia Sweetened English Toffee Sauce
1/2 C butter *must be real butter-not margarine or a spread
1/4 C. Powdered erythritol
1/4 ts Xanthan gum
1/4 ts salt
1/2 TB gelatin *I prefer grass-fed for all its nutrients
1/2 C Heavy Whipping Cream
1/2 ts. English Toffee Stevia
- Combine powdered erythritol, Xanthan gum, salt, and gelatin well. Set aside to add to butter after it’s browned.
- 1. In a small saucepan, melt butter on med. heat. Watch for it to boil and then start browning. Browning should take about 5 minutes after it’s melted. Be sure it’s changing color as the browning butter gives the best flavor for this sauce. Now stir in the erythritol mixture you set aside.
- Immediately, stir in heavy cream. You should see it start to thicken almost immediately. As soon as you do, turn off heat and remove pan from stove.
Enjoy right away or refrigerate and store for future use. This will get quite thick after refrigeration. You can simply stick in the microwave about 10 seconds to thin it down before eating.