Heavy Cream- ½ cup. A substitute for this can be to use 3 parts milk to 1 part butter. While a thicker cream will help the consistency and rich taste of thisusing a milk will yield a less fat intensive result. Read about using Greek Yogurt here. If using milk add ¼ teaspoon of xanthan gum to help thicken the sauce.
Vanilla Extract- 1 teaspoonhelps with the taste.
Water- 2 tablespoonsadditional as needed.
Preheat a saucepan on medium heat. I like to spray mine with nonstick before I start just to help with the clean up process later on.
Add the butter to the saucepan and when it is somewhat melted, add the sugar alternatives (both the granular and the brown alternatives). Stir while this mixture blends together as you do not want it to burn. When it begins to show bubbles (about 4-5 minutes), remove this from the heat.
Whisk in the heavy cream and then xanthan gum and the salt.
Return the saucepan to the medium heat and when it begins to bubble again, remove it from the heat and stir in the vanilla extract.
Allow this to cool before serving
See post for details about ingredients and substitutes.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!