Allulose Toffees
Deliver a rich creamy caramel flavor with almost no carb load when allulose is used instead of sugar. The texture turns chewy and dense, so these candies work well as a small keto dessert with tea or coffee.
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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