Love Caramel? You’ll Want To Put This On Everything

When you make the creamer… Do you add all of that to the caramel sauce? I got lost at the Mix 4 cups of half and half to the sauce. Which sauce since there are 2 recipes on here?

We buy the chocolate caramel creamer at Walmart all of the time so this will save some $$$. I am going to add a smidge of Hershey’s Chocolate syrup to my cup and see if it works.

Not to be all unfriendly but for the person looking to make this more diabetic friendly–As a “practising Type 1” using an insulin pump for the past 4 years I can tell you—it’s not the “sugar” thats the big issue. Oh I am not sayin’ that “sugar” is GOOD for any of us but we are NOT allergic to sugar.

What it is is–the carbs that sugar etc contains. And for this type recipe the amount of sugar that you would consume—and bear in mind that you can CONTROL the sugar here but you really can’t when it is a store bought item–is probably MUCH less than you would get using the pre-made stuff and also probably a lot less per SERVING than the store stuff and less chemicals (which have a strong connection to becoming diabetic).

Now what you do want to figure out is how much CARB GRAMS you would get using a realistic measurement for lets say coffee. And then decide if this is worth it for YOU. I am sure Mr. Google can tell you what the carbs for the caramel (as made) and the dairy (or non-dairy coconut milk or soy) would be. Measure what you think you would use PER SERVING and then go from there. Once you have done this math–they TOLD you you were gonna need that High School math SOMETIME didn’t they!!!!—you only have to do it once and done.

I am pretty sure that the amount is small and easily covered with insulin or careful measurement. I know I am sometimes surprised what a little tasty bit of something will do for me and what I consider “Worth” the “cost” in carbs. And of course this would be so much better for you than the bizarre stuff from the store!

I have looked at the “Brown Sugar Splenda” and if I remember it right it is just plain old Splenda with some brown sugar “flavor” added. And some Splenda is really a blend of HALF PURE WHITE SUGAR and some proportion of Splenda and fillers to make up VOLUME for baking. (And I tried it and—never again!)

I use the “Raw” sugar or–when I can find it!-Demarara Sugar. This is a sugar that is not purified or cooked as long as white sugar and has much more of the molasses flavor in it–but it is a “Dry” sugar not moist like brown sugar (which is white sugar with molasses mixed back in to mimic the Demarara sugar! ) Sometimes this is called “Florida Crystals” and it packs a bigger ” flavor punch” with LESS and I can save some carbs and get more flavor right there. This stuff has become easier to find in even Walmart recently. I haven’t used it to bake or cook with but I have used it in marinades and similar and on cornflakes and it is wonderful and does NOT raise my glucose. Might be worth a try!

I love to use coffee creamer to flavor oatmeal or eat with granola but it is so expensive! I can’t wait to try this out!

Any help for those of us who are lactose intolerant?!? No ice cream, no milk, no half-n-half, no skim milk, no cheese…boo hoo. Thank you for all of your great ideas. (Just did a load of towels using your softener. Yeah!)

When you make the creamer… Do you add all of that to the caramel sauce? I got lost at the Mix 4 cups of half and half to the sauce. Which sauce since there are 2 recipes on here?

We buy the chocolate caramel creamer at Walmart all of the time so this will save some $$$. I am going to add a smidge of Hershey’s Chocolate syrup to my cup and see if it works.

Not to be all unfriendly but for the person looking to make this more diabetic friendly–As a “practising Type 1” using an insulin pump for the past 4 years I can tell you—it’s not the “sugar” thats the big issue. Oh I am not sayin’ that “sugar” is GOOD for any of us but we are NOT allergic to sugar.

What it is is–the carbs that sugar etc contains. And for this type recipe the amount of sugar that you would consume—and bear in mind that you can CONTROL the sugar here but you really can’t when it is a store bought item–is probably MUCH less than you would get using the pre-made stuff and also probably a lot less per SERVING than the store stuff and less chemicals (which have a strong connection to becoming diabetic).

Now what you do want to figure out is how much CARB GRAMS you would get using a realistic measurement for lets say coffee. And then decide if this is worth it for YOU. I am sure Mr. Google can tell you what the carbs for the caramel (as made) and the dairy (or non-dairy coconut milk or soy) would be. Measure what you think you would use PER SERVING and then go from there. Once you have done this math–they TOLD you you were gonna need that High School math SOMETIME didn’t they!!!!—you only have to do it once and done.

I am pretty sure that the amount is small and easily covered with insulin or careful measurement. I know I am sometimes surprised what a little tasty bit of something will do for me and what I consider “Worth” the “cost” in carbs. And of course this would be so much better for you than the bizarre stuff from the store!

I have looked at the “Brown Sugar Splenda” and if I remember it right it is just plain old Splenda with some brown sugar “flavor” added. And some Splenda is really a blend of HALF PURE WHITE SUGAR and some proportion of Splenda and fillers to make up VOLUME for baking. (And I tried it and—never again!)

I use the “Raw” sugar or–when I can find it!-Demarara Sugar. This is a sugar that is not purified or cooked as long as white sugar and has much more of the molasses flavor in it–but it is a “Dry” sugar not moist like brown sugar (which is white sugar with molasses mixed back in to mimic the Demarara sugar! ) Sometimes this is called “Florida Crystals” and it packs a bigger ” flavor punch” with LESS and I can save some carbs and get more flavor right there. This stuff has become easier to find in even Walmart recently. I haven’t used it to bake or cook with but I have used it in marinades and similar and on cornflakes and it is wonderful and does NOT raise my glucose. Might be worth a try!

I love to use coffee creamer to flavor oatmeal or eat with granola but it is so expensive! I can’t wait to try this out!

Any help for those of us who are lactose intolerant?!? No ice cream, no milk, no half-n-half, no skim milk, no cheese…boo hoo. Thank you for all of your great ideas. (Just did a load of towels using your softener. Yeah!)