I set about making caramel with xylitol. I put it in the fridge overnight and then saw how it reacted in a chilled state:
As you can see, the caramel doesn’t look like caramel at all. It has a very pale color and looks more like sweetened condensed milk. It also did not taste like caramel at all. The consistency was great, but this was an unacceptable incarnation of caramel.
Next, I made classic caramel to see how it would respond when it was cold. This is what resulted:
Perfect color. Perfect taste. Big un-pourable blob.
Last, I mixed equal parts of the classic caramel with the xylitol caramel and chilled it overnight:
Lovely color. Lovely consistency. We have a winner! And it tasted like caramel, too!
You would think my experimenting would be done. Not so. Since discovering that a mixture of half xylitol/half sugar would make the perfect pourable caramel, I decided to try making caramel from scratch with this combo. Much to my chagrin, it did not work! Heating the sugar alone, it was able to turn brown and caramelize. Mixing in xylitol inhibited that process, and the caramel turned out like the straight xylitol caramel in color and consistency. Unfortunately, this led me to the conclusion that making the perfect caramel for ice cream is a two-step process. In other words, you have to make two separate batches of caramel (one with straight xylitol and one with straight sugar) and then mix them together. Luckily, making the caramel is super easy and quick, so it should not be overly time consuming.
This recipe will give you enough caramel to mix in to at least two batches of ice cream, possibly more.