Sugar Free Candy: Easy Homemade Toffee & Caramel

I never thought I would be able to enjoy toffee or caramel again after cutting sugar. These were my absolute favorites, those crunchy English toffee bars and chewy caramel squares that melt in your mouth. Turns out, you can make both at home without any sugar at all, and they taste exactly like the real thing.

The toffee has that satisfying crack when you bite into it. The caramel is smooth and chewy. And the best part is how simple they are. We are talking two ingredients for toffee, three for caramel. Let me walk you through both recipes in detail.

Sugar-Free Toffee Recipe

This toffee is almost too easy. It takes about 10 minutes from start to finish, not counting cooling time. You can dip the pieces in dark chocolate to make heath bar style treats, or eat them plain. Either way, nobody will believe these do not have sugar.

Step by Step Instructions

Step 1: Prepare your pan. You will need a silicone mold or a parchment-lined baking pan. A loaf pan works perfectly. The silicone makes unmolding much easier.

Step 2: Melt the butter. Put a medium saucepan over medium heat and add both sticks of butter. Let it melt completely, stirring occasionally.

Step 3: Add the sweetener. Once the butter is melted, add the cup of granulated sweetener. Stir to combine. If you are using vanilla, add it now.

Step 4: Cook until golden brown. Keep the mixture at a medium simmer, stirring regularly. This is where you need patience. You are waiting for two things to happen. First, the mixture needs to reach 300 degrees Fahrenheit. Second, it needs to turn a nice golden brown color. This takes about 5 to 7 minutes.

Step 5: Watch it carefully. Keep your eyes on the pan and stir frequently. Butter and sweetener are not cheap, and you do not want to burn this. The color change from pale to golden brown tells you it is ready even if you do not have a thermometer.

Step 6: Pour immediately. Once it reaches 300 degrees and has that beautiful amber color, take it off the heat right away. Pour it into your prepared pan or mold. Scrape out every last bit because this is the good stuff.

Step 7: Cool completely. Let it sit at room temperature until firm, then transfer to the fridge. Once cold, unmold and break or cut into pieces. Store in the refrigerator.

Sugar-Free Caramel Recipe

If you prefer the chewy, smooth texture of caramel over the snap of toffee, this recipe is for you. The secret is using allulose instead of erythritol. Allulose does not crystallize like other sweeteners, so you get that soft, stretchy caramel texture instead of a hard candy.

Step by Step Instructions

Step 1: Prepare your dish. Line a small glass dish, about 4 by 6 inches, with parchment paper. Here is a tip that makes this easier. Ball up the parchment paper first, then unfold it. The creases help it conform to the dish shape.

Step 2: Brown the butter. This is an optional step that adds incredible depth of flavor. Put the butter in a saucepan over medium heat. Let it melt completely, then keep cooking. After 5 to 6 minutes it will start to smell nutty and turn a golden brown color. You will see brown bits at the bottom. This is browned butter and it has a rich, almost caramelized flavor.

Step 3: Add the allulose. Stir in the cup of allulose until it is fully incorporated. The mixture will bubble and foam, that is normal.

Step 4: Add the cream. Stir in the two tablespoons of heavy cream. If you are using vanilla, add it now.

Step 5: Cook to 250 degrees. Unlike the toffee which goes to 300, caramel only needs to reach 250 degrees. This keeps it soft instead of hard. Use a candy thermometer if you have one. If not, test by dropping a small amount in cold water. It should form a firm ball but still be pliable.

Step 6: Pour into the prepared dish. Once you hit temperature, pour immediately into your parchment-lined dish. Let it cool to room temperature first, then refrigerate until firm.

Step 7: Cut into squares. Once completely chilled, lift the caramel out using the parchment paper. Cut into small squares with a sharp knife. Store in the refrigerator.

Tips for Perfect Results

Use a candy thermometer. While you can do this by color and feel, a thermometer takes the guesswork out. 300 degrees for toffee, 250 for caramel.

Do not walk away. Both recipes can go from perfect to burned in seconds. Stay at the stove and keep stirring.

Use quality butter. This is basically butter and sweetener, so the butter flavor really comes through. Good butter makes a noticeable difference.

Store in the fridge. Without sugar, these candies are more temperature sensitive. Keep them cold for the best texture.

Watch the Video Tutorial

These recipes were inspired by Southern Keto. You can watch the full video tutorial here: Sugar-Free Toffee and Caramel Video