I call these butterscotch caramels rude. There is a simple explanation: everytime I open the fridge, at least one of them wants to jump into my mouth. Uncalled for!
40 g natural sweetener Sukrin Gold
40 g butter
80 g heavy cream
Put all ingredients in a small saucepan (it’s better if it’s light, so you can see the caramelization process) and put it over medium heat. Stir occasionally and cook for about half an hour. Put into a chocolate mold and let cool down. Leave in the fridge over night.
Try not to eat all of them before you use them as decoration on a cake or as a little present.