Melting Truvia into caramel instead of Sugar?

iKapuniai

Confession: I'm obsessed with flan.
It's my nightly guilty pleasure.
My bf has a lady friend who makes homemade flan and sells it to us once a week (mostly for me - the whole thing lasts me [almost] the whole week lol), but instead of buying it every week (that's $40 a month I'm wasting on sugar/junks lol), I'm thinking about making it myself, but hopefully a "lighter" version because I don't know the nutritional value/stats on the one I'm buying so I have no idea if the calories I'm consuming are more or less.

Anyways, my question is - most recipes call for at least 1/2c sugar to melt for the caramel sauce - my question is, if I halved the regular sugar with granulated truvia, would it work out the same? I've never melted sugar before in my life (just sugar w/ nothing else in the pan), so I'm not even sure about that, but what about Truvia? Would it melt the same? Would it melt at all? Would it burn?

Would anybody happen to know the answer to this? Or will I just be experimenting tonight? lol

Thanks in advance! Love and Alohas,
Ihilani Kapuniai

GuruOnAMountain

I wouldn't think it would work. I've used Truvia to make cakes and scones and so on before where it works pretty well but I wouldn't imagine that it would melt well.

freeasharold

I don't think it would really melt and it has a bitter flavor. I would try just using 1/8 cup sugar and having less caramel sauce.

If you are worried more about the processed sugar rather than the calories I would use agave nectar for the sauce. It has a nice caramelized flavor.

iKapuniai

Thank you both for your replies.

With enough research (using "stevia" and "erythritol" instead of "truvia"), I was able to find the answer - looks like it isn't going to work lol

freeasharold - Agave nectar, really?? I've never tried it... I'll have to look into that. If anything, I'll just have to cut way back on the caramel sauce. Even though it's the best part. lol

Thanks again!!