Ingredients
Method
Preparation
- Line an 8 x 8-inch baking pan with tin foil and grease it with butter.
- In a deep pot or saucepan, melt the butter slowly over low heat.
- Once melted, stir in the allulose, heavy cream, and optional vanilla extract.
- Bring the mixture to a gentle simmer, stirring regularly, until it reaches a temperature of 145°C (290°F).
- Remove from heat and pour the mixture into the lined pan.
- Cool in the fridge until set and firm.
- Once firm, break into bite-sized pieces and serve.
Notes
Store any leftovers in an airtight container in the refrigerator for up to a week. Don't rush the melting process and use a candy thermometer for best results. Customize the recipe by adding nuts, sea salt, or cocoa powder for variations.