In a thick-bottomed sauce pan, add in allulose. Over medium-high heat, melt the allulose stirring occasionally. Then it will turn into golden. Keep stirring wait until it starts to turn into amber, then remove the pan out of heat immediately.
Quickly add in cold butter and whisk until the butter is melted and well incorporated with the caramel. Always be cautious because allulose burns easily just like sugar.
Then carefully add in heavy cream whisking fast until homogeneously mixed. And finally stir in salt.
Quickly transfer to a heat-proof bottle and let cool.
Transfer immediately to a heat proof container. Otherwise caramel will harden.
Don’t be intimidated by bubbles and foams. It’s only natural when making caramel.