In a small pot, melt butter and add in sweetener. Allow it to cook and bubble up for several minutes, approximately 2 to 3 minutes. Whisk periodically.

Once hot, bubbly and browned, add in the heavy cream, and continue stirring vigorously, as it begins to thicken.

Remove from heat and immediately stir or whisk in the vanilla.

Serve immediately. If not, allow the caramel sauce to cool completely and store in a glass jar in the fridge for a couple weeks.

NOTE: This amount can be adjusted and doubled if needed. However, I made only enough sauce to use as a drizzle over my Apple Cookies, a total of 9 medium sized cookies (recipe on website here).

If making caramel candy, use less cream and use a candy thermometer to help monitor the temperature which should be around 375 to 400 degrees.

Remove immediately and place in sprayed candy trays as the caramel will harden fairly quickly. However, if this is to drizzle over food as a sauce, use a bit more cream.