Step 1

Attach a candy thermometer to a medium sized sauce pan.  Add butter and melt over low heat. Stir in syrup and sweetener. Bring to a simmer, stirring constantly.<

Step 2

p id=”instruction-step-2″> Simmer mixture over low heat, stirring constantly, until mixture reaches 220 degrees F, about 3 minutes. Stir in heavy whipping cream.  The mixture will be bubbly.

Step 3

id=”instruction-step-3″> Continue heating mixture, stirring constantly, until it reaches 250 degrees F, about 1 minute.. Remove mixture from heat.

Step 4

d=”instruction-step-4″> Mix in vanilla extract and salt until smooth and combined.

Step 5

=”instruction-step-5″> Transfer the mixture into a bowl and whisk for several minutes as it cools down.

Step 6

“instruction-step-6″> Drop spoonfuls of the mixture into the wells of a candy mold.

Step 7

instruction-step-7″> Freeze until set, at least 2 hours.

Step 8

nstruction-step-8″> Store in the refrigerator in an airtight container.