Wed, Nov-03-04, 01:44
|
|
Forum Founder
Posts: 12,775
|
|
Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
|
|
For caramel, your best bet is maltitol, if it's something that you use. It's almost impossible to make a low-carb caramel without it. The corn syrup prevents the caramel (sugar version) from crystallizing, but a small amount of whipping cream can do the trick if you don't stir the caramel as its cooking.
There's a recipe on the Low Carb Luxury site for marshmallow cream. I haven't tried it, but the recipes from there get good reports.
Karen
|