Melt the butter on medium heat. Once it’s melted, keep cooking the butter until it becomes a deep amber color. The milk solids begin to burn but you want to stop them a few stages short of black.
Add the Gentle Sweet and allow it to dissolve completely.
Stir in the heavy cream carefully. When the cold heavy cream hits the hot butter it will bubble up and release a lot of steam. Be careful not to burn yourself. Bring the sauce back up to a simmer and allow it to reduce for about 10 mins or until it’s a bit runnier than traditional caramel sauce. Just keep in mind that it will thicken as it cools.
Remove from the heat and add the vanilla. Stir it in until it’s completely combined. Pour the caramel in an airtight container, preferably glass, and store in the fridge if you aren’t using it within a few hours.
Nutrition
Nutrition Facts
Caramel Sauce (Sugar-Free & Gluten-Free)
Amount Per Serving
Calories 151Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g69%
Cholesterol 50mg17%
Sodium 95mg4%
Carbohydrates 3g1%
Sugar Alcohol 2g
* Percent Daily Values are based on a 2000 calorie diet.