250ml thick cream
55g unsalted butter
1/4 cup xylitol syrup
pinch Himilayan salt
Put all the ingredients into a saucepan. Whisk to mix properly and bring to the boil. Watch the mixture as it will boil over. When you see it rising, lift the saucepan slightly off the plate and give it a little whisk. As soon as the caramel is boiling rapidly, turn the stove down so that the caramel boils steadily. Give it a little whisk every now and then very carefully. After 30 minutes you should have the perfect caramel. Remove it from the hot plate, let it cool completely and store it in a glass jar in the fridge ready for use.
Pick ‘n Pays thick cream is a great cream to use. The whisk is a very important part of making this sauce. Invest in a small whisk. If you’re using salted butter, do not add the salt. Do not over cook this sauce as it will split. As it cools it will thicken. As soon as it’s a nice light caramel colour, remove it from the hot plate