— Dave Lenz

So let's see your ingredients here using coconut cream and vegan butter. And that's separating. So if you seal it in jars, um, basically what's happening is the liquid is separating out from the fat. It's actually the same thing that happens in coconut cream in the can. So when you open up a can of coconut cream, you'll typically have the coconut water on one side and the fat on the other. Um, and that's just because the liquid is separating away from the fat. It's just a natural thing that happens. And that vegan butter, it's typically just an oil that has been whipped up until it gets to consistency and you can refrigerate it to make that harden out. But if you were to let vegan butter set out a room temperature would actually separate as well. But yeah, so the coconut cream and the vegan butter are separating out just a little bit just as the, it's just a natural thing that happens from those two. Um, as far as getting it, I mean, uh, I don't think that would happen on your caramel, on your caramel sauce, but if it does do that, that might be another great question for Fran on that too. I'm not sure why it would separate, um, from doing those two from septus syrup, but that sounds fantastic and I can't wait to hear the result of that. And, uh, please share the recipe on your salted caramel from septus syrup 'cause that sounds really, really good.