Measure the first three ingredients together in a small pot or saucepan and whisk over medium heat until combined. Bring it to a boil.
Watch the heat carefully and turn it down just as the caramel mixture begins to crawl up the sides of the pot. You want the mixture boiling enough that it will get thick, but not so much that it will boil over and make a mess of the stove. Just watch it for a minute and adjust the heat up and down until you find the sweet spot. Remember, it needs to be simmering pretty quickly, but not moving up the sides of the pot.
Let the mixture cook for 20 minutes.
Take the caramel off of the heat and whisk in the powdered sweetener or stevia glycerite until dissolved. *If using the vanilla and brandy, add them now and mix thoroughly.
Let cool a bit before using. Keep in a air tight container for up to two weeks. It will harden in the fridge. Warm gently in the microwave for just a few seconds.
If you want a stronger caramel flavor, add more Sukrin Fiber Syrup Gold. Another technique is to cook the Sukrin Fiber Syrup Gold by itself until it just begins to smell browned. Immediately remove from the heat add the butter, stirring it in. Then add the cream, whisk, and put the mixture back on the stove to finish cooking. It will not be as thick as the extreme heating will break it down a bit, but it will be deeper in color with a stronger caramel flavor. I doubled the batch when I did this and it is really good - just not as thick.
Homemade Low Carb Caramel Sauce
Amount Per Serving (1 g)
Calories 139Calories from Fat 126
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.