This sauce will harden as it cools. If using for a frosting, heat and soften before adding to whipping cream. If you want to make caramel, shaped fat bombs. Pour 15.5 g or about 1 tablespoon into each mold and let cool on the counter or place into the refrigerator, NOT the freezer. The texture of the shaped fat bombs will be soft and creamy, more like a soft toffee than a hard candy. This recipe is very sweet, if you do not have a need for your caramel to be as sweet, reduce the sweetener to 35 g. My family prefers the caramel very sweet as above. However I prefer it with the reduced sweetener.
To make this recipe taste really good and like caramel, you do have to use a sweetener that does have a “golden” or more brown sugar taste.