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Add the allulose to a heavy-bottomed saucepan and gently shake the pan to distribute it evenly.
Drizzle the water over the top and let it sit for about a minute to fully moisten the sweetener.
Set the pan over medium-low heat and do not stir. This part matters. Let the sweetener melt completely until the mixture turns clear — this usually takes about 5 minutes.
Once it starts to simmer, increase the heat slightly. As it cooks, gently swirl the pan occasionally. You’re looking for a honey-colored caramel.
Lower the heat to medium-low and carefully whisk in the butter. It will bubble up — trust the process and keep whisking until smooth.
Slowly stream in the cream while whisking constantly. Again, lots of bubbling and steam. Totally fine.
Remove from heat and stir in the vanilla and top with salt.