Salted Allulose Caramel
Allulose helps develop real caramel flavor and color without ordinary sugar, while cream and butter provide dairy fat that makes the sauce thicker and more satisfying. A small amount of salt softens bitterness and deepens the sweetness, so the caramel tastes fuller despite its very short ingredient list.
Combine allulose (80 g), water (15 g), and salt (0.5 g) in a heavy-bottomed saucepan and heat over medium heat until the allulose dissolves completely and the syrup turns amber.
Bring the syrup to 120-130 °C, using a thermometer if possible or stopping once the color is evenly caramel-like without very dark brown patches.
Warm the 35% cream (50 g) until hot and pour it into the syrup in small portions, whisking immediately so the mixture does not seize or separate.
Add butter (30 g), lower the heat to minimum, and cook the caramel for another 2-3 minutes until it becomes fully smooth and reaches about 105-110 °C.
Pour the caramel into a clean jar or container, let it cool to room temperature, then chill it in the refrigerator for 5-6 hours. Stir it with a spoon before serving if a denser fat layer appears on top after chilling.
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