- 1/3 cup Butter (salted)
- 3 tbsp Sukrin Gold (or any other granulated sweetener for gluten-free)
- 2/3 cup Heavy cream
- 1 tsp Vanilla extract
Melt the butter and Sukrin Gold together in a medium-large saucepan over low heat. When melted, heat for about 3-4 more minutes, stirring constantly, until golden brown. (make sure it doesn’t stick to the pan)
Add the cream. Bring slowly to a gentle boil. Reduce heat and simmer for 7-10 minutes, continuing to stir, until the mixture is a caramel color and thick enough to coat/stick to the back of a spoon. Remove from heat. Whisk in the vanilla extract.
Calories: 91 | Fat: 9g | Total Carbs: 0g | Net Carbs: 0g | Fiber: 0g | Sugar: 0g | Protein: 0g
The sauce will thicken more as it cools and may even harden on the top if this happens just stir it again before using.