Move over Caramilk, there’s a new caramel in town!
These are actually pretty easy to whip up & only require a few ingredients! I used my go-to dairy-free caramel sauce in this recipe! I love making a batch of this to pour over brownies (try my keto brownie recipe), fresh strawberries, homemade ice cream, or anything, really!
The sweetener I used in this caramel sauce is a combination of monk fruit & erythritol, Lakanto. It is an all natural sweetener that doesn’t raise blood sugar. I use it in most of my low-sugar/sugar-free recipes as I have found it to be the best to bake with! I used the golden version, which is similar to brown sugar. To purchase the sweetener I used you can find it here (US) or here (Canada).
I used a silicon baking mold in this recipe to shape & freeze the caramel before coating in chocolate. You can find the one I used here!
If you make these make sure to tag me over on Instagram, so I can share your re-creations on my IG stories! I hope you love them as much as I do!