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.