Instructions

To make the sauce:

1. In a small saucepan, heat the heavy cream over medium.
2. Add the butter to melt, and the Swerve Brown, and whisk well.
3. Bring the mixture to a simmer over medium, continuing to whisk well.
4. Once at a simmer, begin sprinkling in the gelatin powder while whisking vigorously to dissolve into the mixture. It may bubble up a little, and that’s ok.
5. Continue to whisk and cook over medium until it thickens and turns a light golden brown. Because it will continue to cook a little from the residual heat once you pull it off the burner, look for it to be a good shade or two lighter than what you think of as typical for caramel sauce.
6. Remove from the heat and stir in the vanilla (if adding caramel extract, stir it in now).
7. Begin gradually sprinkling in the MCT  powder, whisking very well to dissolve completely into the mixture.
8. Once it’s completely smooth, cool slightly and serve as desired, or you may store it in a Mason jar in the refrigerator (see next set of instructions on reconstituting the sauce after refrigeration).

To reheat after refrigeration:

1. Remove the lid from your jar and place the jar into the microwave.
2. Heat on half power at 15 second intervals until it begins to liquefy.
3. Let stand to cool 2-3 minutes.
4. Once it’s cooled and you can touch it without burning yourself, whisk it very vigorously in the jar with the tines of a fork. When you start whisking, it may look like it has separated a little. That’s ok. With a little whisking it should come back together as a smooth sauce as it cools.
5. When it’s smooth, use as desired.