I've seen a recipe using a sweetener instead of sugar for caramel. I'm wondering what kind of sweetener would actually work for this – the recipe didn't specify.
Various sweeteners I've seen in the shop are pretty different:
- 50% sugar "sweetener"
- Saccharine based
- Stevia extract
What process am I actually looking at when making a (…) + butter + sour cream caramel? What ingredient makes it possible?