1/2 Tbsp(s)
3 Tbsp(s)
1/2 tsp(s)
1/2 Tbsp(s)
3 Tbsp(s)
1/2 tsp(s)
In a medium saucepan, melt the butter or shortening over low heat.
Add the erythritol and coconut sugar and whisk to combine. Add coconut milk and xanthan gum. Continue whisking over heat for 2 minutes, letting caramel bubble and darken.
Serve over ice cream, cake or brownies, or pour into silicone molds and refrigerate to make homemade candies.
Serving size:
Calories: 45.3
Omega-6 / Omega-3 ratio: 8 : 1
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