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Message: <blockquote data-quote="maglil55" data-source="post: 2329011" data-attributes="member: 52911">I have a slightly different caramel recipe. 1/4 cup of Lakanto classic Monk fruit sweetener, 3 tbls butter and 3 tbls double cream. (I don't like nut butters or nut milk).Put the Monk Fruit into a pot and heat very gently until it goes liquid i.e. caramelised.Give it a stir and start whisking in the butter (you can bring the heat up slightly at this point but not to a boil). Once butter is melted and combined whisk in the cream, keep stirring until it thickens slightly. Take it off the heat and stir for another couple of minutes.I keep it in a kilner pot in the fridge (due to butter/cream). It does solidify in the fridge hence how it could be used as an alternative for the caramel section of millionaire shortbread (you'd have to up the quantities). If you want to use it as a caramel sauce though, a 10 second blast in the microwave turns it to a sauce again. You do have to watch the first stage. Like "normal" caramel it's very easy to burn and ruin if you take your eye off the ball (as many Bake Off watchers can confirm)!</blockquote>

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