1.   In a small pot make simple syrup by adding the water and sweetener. Bring to boil, stir continuously, and cook over medium heat until the sweetener is completely dissolved and a deep golden color

2.   In a deep sided frying pan, add the butter and cook over medium heat until the butter solids separate and turn a gold brown color

3.   Add the salt and the vanilla. Stir well

4.   Add the simple syrup to the pan, and stir well. Cook for a minute or two to combine and for the color to deepen to a golden brown

5.   Add the cream, stirring and being careful (CAUTION: the addition of cream will cause frothing and bubbling which is extremely hot)

6.   Cook over medium/medium low heat at a light simmer for about 15 to 20 minutes (or until the sauce thickens to the consistency of liquid honey and covers the back of the spoon), stirring constantly so that the caramel does not burn

7.   Set aside to cool and store in a glass airtight container or pour into molds for fat bombs