Step 1

To a heavy bottomed skillet or pot over medium heat, add the butter and cook until it begins to brown, 4-5 minutes. Be sure to stir often so it does not burn.

Step 2

Add in coconut milk or heavy cream, sweetener and vanilla extract. Turn heat down to medium low, and cook for several more minutes, stirring occasionally. Once the mixture thickens to a syrup-like consistency, remove from heat. Caution: Do not try to thicken further, or it will begin to separate. If it begins to separate, stop heating right away and drain off the excess oil.

Step 3

Use immediately, or store in the fridge for up to a week. To reheat, do not microwave. Submerge covered container in hot water until caramel has softened.