- 1/2 cup sugar
- 3 tablespoons butter, cubed
- 1/4 cup heavy cream, plus 3 tablespoons
- 1/2 tsp sea salt
Melt the sugar over medium heat in a large saucepan. Whisk the sugar as it melts, never leaving it's side til it turns a deep amber color. Add the butter & stir until melted. Whisk in the cream. Careful - it will foam up! Whisk until you get a smooth sauce. You may have some lumps, but keep stirring until they are melted. Remove from the heat & cool slightly. Stir in the salt. Store in a mason jar for a week in the fridge, or can & store in a dark place for up to 6 months. Set in a hot container of water to reheat or pour into a small saucepan to reheat for best consistency.