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In a small saucepan, melt butter over medium low heat.
Add allulose to the melted butter and stir constantly with a chopstick or small silicone spatula.
Using a candy thermometer, allow the temp to rise to 300F and no higher. Above 300F, allulose will burn, I found this out the hard way!
Remove from heat immediately. Continue to stir.
Pour Caramel into a loaf pan lined with parchment paper.
Allow to “set up” in the fridge for about an hour.
Lift the parchment paper out of the pan and cut your Caramel candy into any shape you like. Wrap pieces in parchment or waxed paper.
Store in the refrigerator until you are ready to enjoy!