Caramel, oh the sweet indulgence and joy it brings. I often find myself craving it, whether drizzled over various treats or simply savored with a spoon…

Creating caramel sauce at home without straying from the guidelines of the Specific Carbohydrate Diet is remarkably straightforward and swift.

Start by sourcing pasteurized apple juice, ensuring it contains no additional ingredients. I personally used freshly pressed Romanian apples, either from our own harvest or from trusted sources in the countryside, free from pesticides, insecticides, or wax coatings.

With 2 kilograms of apples, I extracted the juice and gently simmered it over low heat. As it simmers, it naturally thickens. When I observed the reduction beginning, I introduced a teaspoon of honey and a teaspoon of ghee, allowing them to meld for approximately 5 minutes.

Afterward, I removed the mixture from heat, and voilà! The incredibly delectable caramel sauce is ready to be stored in a jar or used directly to enhance shakes, ice cream, pancakes, muffins, cakes, coffee, or any other way you fancy.

This recipe is perfectly suited for those adhering to the Specific Carbohydrate Diet.