Begin with a sauce pan on low to medium heat. You want to have your heavy cream and sweetener sitting on the side for easy access
Begin the browning of the butter. Continue stirring the entire time. Butter will go through 3 stages with the last being the quickest and most crucial
Stage 1 is the melted cloudy butter phase we have all seen. Stage 2 the butter will go from translucent to transparent. Stage 3 the butter will start to foam which is the final stage where you will see brown specs forming.
In the final stage stirring is the most critical. Those brown specs create browned butter. But if too high of heat or left a few seconds too long they will create burned butter
You will easily see and smell when you reach the browned butter state. When this happens pour the heavy cream and sweetener in quickly to stop the butter from cooking any further.
Give it a stir and drop the heat low. On your stove top I recommend the lowest setting or the second to lowest. This process is going to allow the water to cook out of the heavy cream and butter to give you a smooth sauce
You will see very minimum boiling of the sauce at this point. It took mine about 40-45 minutes to reduce to a thickened sauce. Stove tops will vary. But too high of heat and you will burn the cream at the bottom of the pot
Stirring isn't needed but with allulose it won't hurt anything. I only stir twice. Once in the beginning to combine and at the end to blend the remaining stubborn cream and butter.
Transfer out of the pan into a bowl or glass jar to remove from heat. You don't want to leave that sticky stuff in your pot that will be a hard clean up.
It will be on the thin side but much thicker from where you started. As it cools it will continue to get thicker and thicker until it reaches the smoothness you recognize as caramel. See storing instructions below.