THM Caramel Sauce/Icing (S)

Sweet, creamy, caramel sauce for on top of cinnamon rolls, ice cream, my THM Caramel Mocha Cheesecake, other cakes, muffin-in-a-mugs…The possibilities are endless! And once you taste it, you will be looking for many ways to eat this incredibly simple, yet amazing and delicious icing.  Yum!


2 C. powdered “brown sugar” (I make my own truvia blend and then add 1 t. of molasses to 1 C. of truvia to make the “brown sugar.”)

1 C. powdered truvia (Blended or ground in a coffee grinder)

3/4 C. butter

3/4 C. heavy whipping cream

3/4 t. vanilla

maple flavor to taste (approx. 1/4 t.)


Melt the first 4 ingredients. Then boil for 1 min. Add the rest of ingredients and cool several minutes. Mix with a hand mixer for at least 15 min. until thick.  It will get very hard when cooled in refrigerator. To soften, just heat for for a few minutes. Just takes few seconds in microwave. (Update on this recipe…I discovered if I cook the first 3 ingredients and then add the cream after it has boiled for a minute, it doesn’t get as hard when cooled. However, you will need to beat it longer to get it thick enough for an icing. It depends on what you want to use it for.)

~Cindy (For The Mullett Family)

  • theresa
    Posted at 23:18h, 07 November

    Hi. If I want the icing softer….would it work to just use more cream?

  • Cindy Mullett
    Posted at 10:30h, 11 November

    Teresa, I just updated this recipe with something I tried and it didn’t get as thick. You may want to read what I posted under the recipe. I still prefer cooking the cream and having it thicken when cold and then just putting it in the microwave for few seconds when I go to use any leftover icing. (or oven)

  • Katie
    Posted at 21:25h, 19 November

    Do you also have a recipe for your cinnamon rolls on THM plan.

  • Cindy Mullett
    Posted at 22:39h, 20 November

    Yes, we do, Katie, but we don’t have it finalized yet. We are hoping to have the recipe posted before Christmas, though.

  • Frieda Miller Mast
    Posted at 21:32h, 11 December

    Hi Cindy, these look wonderful. I’d like to try them next week. I’m not sure how to come up with powdered brown sugar. Do you grind it once the molasses has been added? I can’t quite see being able to incorporate the molasses into the powdered truvia.

  • Cindy
    Posted at 10:25h, 12 December

    Good morning, Freida!
    Yes, AFTER the molasses is added. I make my “brown sugar” by adding the molasses to the Truvia. Then I simply powder the “brown sugar” in the blender. Scrape away from the sides to make sure it’s nicely powdered… Merry Christmas! ~Cindy

  • Dennet
    Posted at 07:18h, 03 October

    What is used for the roll? I didn’t see it.

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