Keto Candy

Step by Step Instructions

1. 1

   Original method only: the discontinued ChocZero syrup has no confirmed replacement for this recipe. Do not start a batch using allulose syrup or another substitute. The original preparation began by melting butter in a small saucepan over medium heat.

   For this step

   • Butter
2. 2

   For the original syrup formula, reduce heat to low-medium. Add the original ChocZero syrup, granulated sweetener, salt and optional food coloring. For caramels, add the heavy cream. Stir to combine and cook until the mixture starts to boil. Choose one of the four texture endpoints below; they are alternatives.

   For this step

   • Original ChocZero syrup
   • Sugar-free sweetener
   • Salt
   • Food coloring
3. 3

   For the original syrup formula only: Continue cooking over low-medium heat until the mixture starts to foam and turn frothy. Remove from heat, stir in flavoring and pour into a candy mold. Refrigerate for 1-2 hours to set.

4. 4

   For the original syrup formula only: After the initial boil, continue cooking until candy mixture starts to foam and turn frothy. Cook for an additional 1-2 minutes or until the mixture has thickened and you can scrape a spoon on the bottom of the sauce pan and see the pan. Remove from the heat and quickly pour into molds. Refrigerate for 1-2 hours to set.

5. 5

   For the original syrup formula only: After the initial boil stage, continue cooking until candy mixture starts to foam and froth. Cook for an additional 3 minutes or until the mixture is thick enough to pull off in a ribbon if you lift it up with spoon. Remove from heat and quickly pour into molds. Refrigerate for 1-2 hours to set.

6. 6

   For the original syrup formula only: After the initial boil stage, continue cooking past the foam and frothing stage. Cook until larger clear bubbles start to form. Stir in flavoring and citric acid (if using). Remove from heat and quickly pour into silicone molds. Refrigerate for 1-2 hours to set.