For those trying to bake and cook without as much sugar, sugar-free sauces can be amazing! They don’t spike your blood sugar, they are wayyyy lower in carbs than their normal counterparts, and you won’t feel bloated or tired after eating them!

This caramel sauce is yummy. I use it to make Take Five Candy Squares, Carmalitas, and more. It is great over ice cream, my Cream Cheese Dessert Base, and apples. It is not as sticky as a typical-sugar based caramel sauce, however, so it slides off of apples more easily. If you want to do a caramel apple nacho, you will want to pour the caramel sauce over then the melted chocolate chips or chocolate bar to help the caramel stick.



Note: All syrups and sauces made with sugar-free substitutes lack the stickiness that their sugar-filled counterparts have. This is not a problem when you are after the “taste” of the syrup or sauce. However, when you need the “sticky factor” of the product, the homemade versions might not work. I will indicate in my recipes whether the homemade, sugar-free versions work well or not. See the Sugar-Free Solutions Affiliate Round Up post for pre-made sugar-free sauces and syrups that do have the stickiness.

The homemade caramel sauces are yummy. However, they slide right off of apples and popcorn in the case of caramel apples and/or caramel corn. In those cases, you will either want to “dip” into the sauce or have an additional “binder” such as melted chocolate or store bought sugar-free honey.

This caramel sauce goes great in these Sugar-Free Carmelita Bars!

This caramel sauce goes great in these Sugar-Free Carmelita Bars!


The parenthetical amounts are for doubling the sauce. You will want to double it!

Sugar-Free Caramel Sauce
Recipe type: Sugar Free
  • ⅛ cup Pyure* (or Gentle Sweet or Homemade Pyure or other stevia-based blend) (1/4 c.)
  • ¼ cup butter (1/2 cup)
  • ¼ tsp. molasses (1/2 tsp)
  • ¼ tsp. vanilla extract (1/2 tsp)
  • ¼ cup cream (1/2 cup)
  • Dash of salt (2 dashes)
  • *Or use ¼ cup of a cup-for-cup sugar sub
  1. Melt butter, sweetener, and molasses together on low to medium heat, without boiling.
  2. Stir constantly as mixture comes to a boil.
  3. Add vanilla, cream and salt.
  4. Stir until combined, while still on low until sauce is formed. Will not be that thick yet.
  5. May be stored in jar in the refrigerator.



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