Scaled Servings: 8 Originally: 8
- 1/4 cup butter
- 3 tablespoon swerve, Brown
- 3 tablespoon sweet, Bocha
- 1/2 cup heavy cream
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher or sea salt
- 2 tablespoon water
- 1/2 teaspoon kosher salt, additional or sea salt
In a medium saucepan over medium heat, combine butter, Swerve, and Bocha Sweet. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it)
Remove from heat and add cream. Mixture will bubble vigorously.
Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
For salted caramel, simply stir in additional salt at the end.
The sauce can be stored in the fridge for a week or so (I’ve actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.