3-Ingredient Sugar-Free Apple Caramel Candy

sliced apple caramel candy sprinkled with sea salt on brown parchment paper overhead view

This 3-ingredient sugar-free apple caramel candy is chewy and sweet, just like the classic candy. This one is made without any added white sugar, and it gets sweetness from allulose and the natural sugars in apples.

Course Snacks

Cuisine World

Keyword high fiber caramel candy, keto caramel candy, sugar free caramel candy

Prep Time 5

Cook Time 15

Cool Time 10

Total Time 30

Servings pieces

Calories 67.78kcal

Author Olivia Wyles

Ingredients

1 cup granulated allulose with fiber (I used Freely Sweet, see notes)
½ cup salted butter
¼ cup apple butter (see notes)

Instructions

Before you get started: Get a bowl of ice water near the stove where you'll be working so you can test the candy's texture before removing the pan from the stove.

Melt the butter over medium heat in a saucepan.
Add the allulose and apple butter and stir constantly, about 15 minutes, until firm ball stage.

Cold Water Test: Drop a spoonful of the hot syrup into a bowl of cold water and let it sit a few seconds. You should be able to gather it into a ball with your fingers. The ball holds its shape when you lift it out, but it's still pliable. Squeeze it and it flattens with a little pressure, like a firm gummy or a soft chew.

Pour into a parchment lined loaf pan, sprinkle on sea salt if desired. Careful, the caramel will be very hot.
Cool in the pan about 10 minutes at room temperature before slicing into 16 pieces.

You can individually wrap these in wax paper after slicing.

Video

Notes

Storage: Wrapped caramels can be kept at cool room temperature for up to 1 month.

Equipment: Saucepan, whisk, parchment paper, loaf pan, small bowl (for ice water test), knife, wax paper

Allulose with fiber: This recipe utilizes the versatility of allulose with tapioca fiber for that perfect chewy texture and caramelization. I used Freely Sweet which is made specifically with allulose, soluble tapioca fiber, monk fruit, and Reb M. All ingredients have little affect on blood sugar and behaves like sugar. If you don't mind sugar, you can substitute it for regular white sugar (but then it won't be sugar-free, of course!) Allulose browns faster than regular sugar, so watch the pot closely and take it off the heat as soon as it reaches firm ball stage.

Apple butter: I made the apple butter with JUST APPLES and a little cinnamon. I peeled, cored, and cut up 4 apples. Simmered until soft. Used an immersion blender to puree. Then cooked the puree at a gentle boil, stirring often and constantly near the end, until it was thick enough to mound on a spoon. Then I scooped up ¼ cup for this recipe and saved the rest for other recipes.

Warning: Too much allulose or fiber can upset some people's stomachs, so start with a small amount if it's new to you. The caramel will be VERY HOT when you take it off the stove. Be very careful when pouring into the loaf pan.

Nutrition and carbs - Some nutrition labels omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. I have included all carbs in the nutrition label above and calculated the net carbs below. Always use a food logging app like Cronometer according to the brands you use in order to get accurate nutrition information.

12.51 Total Carbs – 6.05 Fiber – 0.00 Sugar Alcohols – 6.00 Allulose = 0.43 Net Carbs per piece or 1/16 of recipe

1 serving = 1 piece. This recipe makes 16 pieces of candy.

Nutrition