Step 1

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).

Step 2

Remove from heat and add cream. Mixture will bubble vigorously.

Step 3

Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.

Step 4

Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.

Step 5

For salted caramel, simply stir in additional salt at the end.

Step 6

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.