In a medium-size saucepan over medium heat, melt butter and cook until it is a golden amber color.

Add water and erythritol. Whisk together. Bring to a simmer over medium-high heat while whisking occasionally until all ingredients are fully incorporated.

Add heavy cream and vanilla.

Continue to whisk occasionally, the caramel will start to thicken and deepen a bit in color. This will take about 8-12 minutes. Caramel will be thick, but still pourable. Add salt after caramel comes together.

Do not overcook (this will result in burnt caramel or for the caramel to separate).

Use immediately or place the caramel in a glass jar or an airtight container. This can be stored in the refrigerator up to about a week. It may be able to last longer than a week, yet since it is a small batch it usually never lasts that long.

This sauce will harden in the refrigerator, you can place it in the microwave for a couple of seconds or until it melts to the consistency you would like. Be careful not to heat too long as it may separate.

If it does separate you can put it in a blender and it should come back together.

Yield: about 1/3 cup