Read all of the instructions before making this sauce and have all of the ingredients ready on hand!
In a non-stick small pot, add the water, powdered erythritol, and lakanto syrup. Put on medium heat and simmer until the water starts to boil. I use a gas burner, so my heat was definitely higher.
Add the butter and start whisking with a whisk, still on medium heat, for a good 6-10 minutes until the liquid starts to become brown. First the butter will bubble like crazy and after a good 5 minutes, it will stop bubbling. Then it will start to smoke and then within 1 minute, the butter will brown. The butter NEEDS TO BROWN, this is the "burning" process for caramel. If it doesn't brown, your caramel will not work, so keep on heating, even turn up the heat if you have to, until it starts to smoke and the burn/change colour. Once the color changes, turn off the heat immediately and pour the cream in.
Once your pour the cream in, the pot will bubble like crazy, just make sure you continue to stir. The caramel will be very light in colour. Sprinkle in the xanthan gum, turn the heat back on to medium-high, and continue whisking vigorously for a good 1-3 minutes. The sauce will start to thicken even more and get more brown in colour.
Once the sauce is the desired thickness and colour, turn off the heat.
The caramel sauce is then ready to be poured onto any dessert, dipped in or spread on toast!
Add the caramel sauce to a jar if you'll be using it for later and put it in the fridge to cool. It will completely solidify like hard fudge in the fridge.
If you want to reheat it, do NOT microwave it as you'll break it. Instead warm it up in a double boiler with hot water at the bottom and the sauce in a bowl over. Slowly stir until the sauce kind of gets soft and that you can crush it with a fork. Then turn off the heat, and start whisking it and it'll eventually soften again!