Homemade Salted Caramel Sauce

Drizzle over Blueberry Pound Cake.

Makes ¼ cup (4 servings)

• 6 tablespoons salted butter
• 2 teaspoons yacon syrup
• 2 teaspoons monkfruit golden sweetener
• ¼ teaspoon salt
• 6 tablespoons heavy cream
• ½ teaspoon vanilla extract
• ¾ teaspoon xanthan gum, optional (for thicker sauce)

In a saucepan over medium heat, mix together the butter, yacon syrup, sweetener, and salt and bring to a boil, stirring frequently. Lower the heat to a simmer and slowly whisk in the cream. Be careful; the mixture will bubble up. Add the vanilla and xanthan gum, if using, and continue to cook, stirring, for another 2 minutes. Remove from the heat. The sauce will thicken as it cools. The caramel keeps in a covered container in the refrigerator for up to 1 week.

Nutritional Info (per serving)

Calories 233, fat 25.4 g, protein 0.8 g, carbs 4.7 g, fiber 0 g