Prep Time2minutes mins
Cook Time15minutes mins
CourseDessert, Sauce
CuisineAmerican
Servings16 Tablespoons
Calories52 kcal
Ingredients
- 56 g salted or unsalted grass-fed butter
1/4–1/2 cup xylitol or allulose**
118 ml of thick whipping cream]
To taste, 1/4–3/4 teaspoon kosher salt
optional** 1 teaspoon blackstrap molasses
Instructions
In a small saucepan over medium/low heat, add the butter and cook, stirring occasionally, until completely browned (about 5 minutes). Stir in the sweetener, heavy cream, and salt (use a smaller amount; read the notes). The optional molasses should now be added, and the mixture should be quickly mixed.
Pour into your preferred glass container and simmer without stirring for 15 minutes. Then, taste for spice. You want your caramel to be thick and gooey but yet completely pourable. Let cool fully. The caramel will thicken in the fridge, so either warm it with a little more heavy cream to thin it out a touch
Note: You might still be able to salvage your caramel if it splits (too high a temperature is generally the culprit!). Take it off the burner, let it cool for approximately five minutes, then reheat it over low heat while whisking a tablespoon of water into it until it comes back together (should happen almost instantly)
