Allulose Toffees
Higher in fats from cream and butter, these toffees keep a sweet taste while allulose avoids the usual sugar load. The texture stays soft and chewy, so they work well as a small keto dessert.
Melt the butter (100 g) in a heavy-bottomed saucepan, then add the allulose (60 g) and cook over medium heat, stirring constantly, for about 5-6 minutes. The base should become darker and more aromatic without burning.
Pour in the 35% cream (100 g) once the caramel base is well heated. The mixture will bubble actively, so keep stirring and cook for about 10 minutes more until it grows thicker and chewier.
For quick cooling, place the saucepan in a bowl of ice water and stir until the mixture cools down. If some butter separates, pour it off carefully. Spoon the toffee mixture into molds and chill for at least 4 hours so the candies set fully.
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