Ingredients:

  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/2 cup allulose
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. Place the heavy cream and butter in your saucepan over medium low heat.
  2. Whisk gently until the butter has completely melted and merged with the cream.
  3. Slowly stir in the allulose and salt.
  4. Maintain a very low simmer, stirring continuously for 10-15 minutes.
  5. Watch for the liquid to reduce slightly until it coats the back of a spoon (the nappe stage).
  6. Check the aroma; it should smell like warm, sweet cream, not toasted milk.
  7. Remove the pan from heat immediately once the mixture looks glossy.
  8. Stir in the vanilla extract. Note: Adding vanilla at the end preserves the aroma
  9. Pour into a jar and let it cool.
  10. Wait for it to reach room temperature until it thickens significantly.