1. Place the cream and confectionery sweetener in a deep-sided, wide pan, such as a frying pan. Set heat to medium low, stir frequently as the liquid comes to a very gentle boil. Reduce the heat and continue cooking at a simmer for 30 minutes, stirring frequently while cream is being reduced and thickened. Control the heat carefully to prevent scorching (you may have to reduce or turn-up the heat to keep a constant brisk simmer)
4. Pour into an airtight, heat proof container and either let cool on the counter for at least one hour before using (in order for flavour to develop) or refrigerate until needed. Liquid will thicken as it cools in the refrigerator – let rest one hour before using. Best if left overnight for flavors to develop
Regarding use of sweeteners: In the video I use Lakanto monk fruit-based sweetener, which is an erythritol/monk fruit blend. This sweetener is a 1:1 ratio in sweetness with table sugar. Alternatively, you could use a stevia-based erythritol blend sweetener of your choice, such as Swerve or Sukrin. These two products, as well as most stevia based sweeteners, are also 1:1 ratio with table sugar, in sweetness. If you do not wish to use an erythritol-based sweetener, birch xylitol is also very good, as it too is 1:1 ratio, but do not buy the corn-based xylitol. You should also know that there is a cautionary note when using xylitol: ALWAYS keep any food you make with xylitol away from pets, as well as the bowls with any ingredient that has xylitol in it, because xylitol is toxic for pets (especially cats and dogs).
If it is available in your area, an allulose product, which is a rare sugar, is an excellent all-natural substitute sweetener. It is excellent for cooking and baking especially. However, it has about a 0.7:1 or 0.8:1 ratio of sweetness as compared to table sugar and the above-mentioned sweeteners, so you may have to adjust by adding more allulose (about 1/4 cup more per cup of stated sweetener) to achieve the same degree of sweetness.
If you are a diabetic please note that both xylitol and allulose will have a low but non-zero glycemic response, so use with caution, and after doing your own reading and research and, if need be, consulting your medical health advisors.