Sweetener for caramel I've seen a recipe using a sweetener instead of sugar for caramel. I'm wondering what kind of sweetener would actually work for this - the recipe didn't specify.

Various sweeteners I've seen in the shop are pretty different:


50% sugar "sweetener"
Saccharine based
Stevia extract
...


What process am I actually looking at when making a (...) + butter + sour cream caramel? What ingredient makes it possible?
I'm pretty sure that what the recipe means by "granulated sweetener of choice" is the choice between Sugar, raw cane sugar, or light or dark brown sugars.  All these can be used to create delicious caramels.