Agave nectar/syrup is a perfect way to lower your sugar intake slightly. It affects your blood sugar slower than granulated sugar. This naturally gluten free, agave caramel sauce is now a less guilty pleasure. Top ice cream and other desserts as well as fill candy. Enjoy!
A creamy, buttery, caramel sauce that can be made thicker to use as caramel in candy, or as is to top and fill gluten free desserts.
Ingredients:
Instructions:
Tips
To make chewy agave caramel the consistency of candy use half the amount of butter.
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The candy recipe does not work as written. It makes sauce.
Sur oh,
Did you let it set? I refrigerated mine until set.
Carla
I want to make pecan pralienes. Is this carmel sauce going to work?
Karen,
I’ve never tried that with agave syrup, but I would guess that it would work as long as you cooked it to 300°F as in my English toffee recipe. However, because agave syrup already contains water, it would not need additional water: https://glutenfreerecipebox.com/chocolate-almond-brittle/.
If they still are sticky, put them on a baking sheet and a preheat to 350°F oven Until they are crunchy.
Good luck,
Carla
This came out pretty good. I used light agave because it's what I had on hand, and it's missing that deep caramel flavor, so do try to use dark agave as recommended.