Ingredients:

  • 1 cup (200 g) Granulated Sugar Substitute (e.g., Erythritol/Monk Fruit blend)
  • 1/4 cup (60 ml) Filtered Water
  • 1/2 cup (115 g) Unsalted Butter, cold, cut into 4 pieces
  • 1/2 cup (120 ml) Heavy Cream (Double Cream), gently warmed
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1/4 tsp (1.25 ml) Fine Sea Salt

Instructions:

  1. Warm the Heavy Cream: In a separate small saucepan or microwave, gently warm the heavy cream until it is hot to the touch (but not boiling). Set aside; this is crucial to prevent seizing.
  2. Combine Syrup Ingredients: Add the granulated sugar substitute and water to the main medium saucepan.
  3. Melt and Dissolve: Place the saucepan over medium heat. Gently swirl the pan occasionally to help the sweetener dissolve. Do not stir with a spoon or whisk at this stage.
  4. Simmer: Increase heat slightly and bring the mixture to a rolling simmer. Cook for 3 to 5 minutes until the liquid becomes clear and slightly thickened. The color will be pale yellow.
  5. Add Butter: Remove the pan from the heat momentarily. Drop in the cold pieces of unsalted butter, one piece at a time, whisking vigorously to incorporate each piece before adding the next.
  6. Develop Colour: Return the pan to medium-low heat. Continue whisking constantly for 2 to 3 minutes until the butter is fully melted and the mixture turns a light golden-brown colour. This develops the signature buttery flavor.
  7. Temper and Combine: Remove the pan from the heat. Slowly and carefully stream the pre-warmed heavy cream into the caramel mixture while continuously whisking. Be careful, as it will bubble rapidly.
  8. Smooth and Reduce: Return the pan to very low heat. Whisk gently until the sauce is smooth and homogeneous. Simmer for 1 to 2 minutes to allow any remaining undissolved sweetener crystals to fully melt.
  9. Flavour: Remove the sauce from the heat completely. Stir in the vanilla extract and the fine sea salt.
  10. Cool and Store: Pour the hot caramel into a clean glass jar or heatproof container. Allow it to cool completely at room temperature (about 30–45 minutes). The sauce will thicken significantly as it cools. Store in the refrigerator.