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Pour sugar (or xylitol) in a saucepan over medium heat. Stir constantly with a whisk or wooden spoon. The sugar (or xylitol) will turn clumpy before melting. This is normal.
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When sugar (or xylitol) has turned to a liquid, add butter and keep stirring until butter is all melted and bubbly. The sugar should have turned into a brown liquid. The xylitol will have turned into a clear liquid.
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Slowly pour in the heavy cream (this causes quite a bit of steam, so be careful!) until it comes to a boil. Boil for one minute, stirring constantly. Remove from heat and add salt.
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Let cool slightly. Mix with second batch (if applicable). Store in a glass jar in the refrigerator. No need to reheat!