This Bombbar topping is designed as a dessert sauce for foods like porridge, pancakes, cottage cheese, yoghurt, coffee drinks and fruit, which typically involve both cold and warm temperatures. The product description does not specify heat limitations, so it can be used in baking or cooking as you would a regular syrup. However, with any sweetened topping containing fibre and alternative sweeteners, prolonged high heat can sometimes affect texture (making it thinner or causing separation) or slightly alter the sweetness profile. A practical approach is to add it towards the end of cooking or to baked goods where it remains mostly encapsulated, like in protein muffins or swirled into oatmeal before serving. If you're experimenting, try a small batch first to see how it performs in your specific recipe.
Compared to traditional caramel sauces built mainly around sugar, this lower-calorie version may behave differently under heat, but it won't ruin your dish—it just might not thicken or caramelize in the same way. Storing an opened jar in the refrigerator is recommended to maintain consistency, especially if you use it only occasionally.