Step 1

Heat butter and heavy cream in a small saucepan over medium heat until the butter melts. Set aside and keep warm.

Step 3

In a medium saucepan, combine Allulose, water, sea salt, molasses, and vanilla. Stir to combine, then heat over medium-high heat until the temperature reaches at least 350 degrees F, and the color just starts to change.

Step 5

Stir the the warm cream and butter into the Allulose mixture you just heated. Mixture will bubble, but keep stirring and it will settle down.

Step 7

Cook the entire mixture over medium-high heat until the color deepens into an amber caramel color, stirring constantly. Test for the consistency you desire by placing some caramel on a spoon in ice water. When the caramel cools in the ice water to the desired consistency, pour into a pan lined with butter parchment paper. Chill in the refrigerator until cool. Enjoy!