120 ml half-cream or démi-creme
60 grams of SAGANÀ Coconut Sweetener ( original recipe requires 200g of refined sugar)
90 grams unsalted butter
pinch of fleur de sel
Heat SAGANÀ Coconut Sweetener in a medium saucepan over low-medium heat while constantly stirring with a wooden spoon.
Be careful not to burn. It melts fast.
Once melted, immediately add the butter until it also melts in 2-3 minutes. Constant stirring in low heat is necessary to keep the mixture from bubbling rapidly and overflowing.
Then very slowly pour in the half cream or démi-créme whilst stirring. Allow the mixture to boil for 30-45 seconds before stirring again.
Keep stirring for the next 10-12 minutes until the liquid is slightly thick.
Remove from heat and add a pinch of salt if you prefer the salty caramel version.
Set it aside. Once cool, pour into a jar and place in the fridge. It lasts up to 3 weeks!