This sugar-free caramel fondant only takes less than an hour to make and is heaven on a plate.
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I’m a huge fondant fan. They’re gooey, they’re yummy and they’re oh, so silky smooth. The most usual recipe is for chocolate fondant, but its counterpart, caramel fondant, is just as delicious. And you use the exact same basic principle: make the batter, under-bake the fondants slightly, and bask in the velvety smooth, heavenly combination of caramel cake and warm, seeping caramel. The best thing about these desserts is that you can make them in advance and freeze them for several days – and throwing the batter together, even with the caramel sauce from scratch, only takes about half an hour. Yum! 🙂
Ingredients (for 4 caramel fondant servings)
80 grams or 2.8 oz. of Tagatesse
2 tablespoons of water
1.2 dl or ½ cup of whipping cream
60 grams or 2.1 oz. of butter
½ teaspoon of salt (optional, for salted caramel)
140 grams or 5 oz. of caramel sauce
80 grams or 2.8 oz. of butter
3 tablespoons of Sukrin Gold
90 grams or 3.2 oz. of wheat flour
1 tablespoon of FiberFin (fibre supplement; optional)
In the oven: 200° Celsius/400° Fahrenheit/Gas mark 6
Make the caramel sauce first. Place the Tagatesse in a non-stick saucepan on medium heat. Wait until it sticks to the bottom of the saucepan, then pour in the water. Leave this to simmer until it browns and turns completely liquid (stir if necessary).
Add in the whipping cream while whisking, and finally the butter. Once this has melted, the caramel sauce will need to simmer and reduce for approximately 10-15 minutes on low heat. You want a thick sauce-like texture. Stir in the salt at the end of the cooking time, if you’re using this.
Prepare your fondant tins now. Melt some butter and use a brush to cover the base and insides. Place in the freezer for five minutes, then cover the frozen butter with another layer of melted butter. Finally, sprinkle a tiny bit of flour into each tin and move it/them around until the flour is covering the entire inside. Place in the freezer until the caramel fondant batter is ready.
» Preheat your oven to 200° Celsius/400° Fahrenheit/Gas mark 6 now »
Now for the caramel fondant batter. Melt the butter and set aside. Whisk the Sukrin Gold and eggs for about 3 minutes, until you get a nice and foamy texture. Add in the wheat flour, FiberFin, melted butter and caramel sauce and whisk again until you get a smooth batter.
Distribute the caramel fondant batter between the dusted tins and place in the oven. They need 7-12 minutes, depending on the oven. Be careful not to over-cook them, as this will ruin the molten centre. The caramel fondants are ready when they’ve just formed a little bubble or indent in the middle.
Remove the caramel fondants from the oven and use a baking spatula to carefully lift them out of the tins and onto your serving plates. Caramel fondant is delicious with ice cream, whipped cream, fresh berries or a bit of extra caramel sauce 🙂
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