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If the sugar starts to melt around the edges, you can gently melt it with a wooden spoon or by swirling it around the pan.
Add the butter
Once the sugar is completely melted and golden brown, add the butter. Caution: It will bubble vigorously! Stir well until combined.
Stir in the cream
Slowly pour in the room-temperature cream – it will bubble vigorously.
Stir until the mixture is smooth and creamy.
Add salt
Sprinkle in the salt and mix well. You can use more or less salt to taste.
Let cool
Let the sauce cool for 10-15 minutes. It will thicken slightly as it cools.
Pour into a glass jar or airtight container.
💡 Tips:
The sauce will keep in the refrigerator for up to 2 weeks.
Reheat gently if needed (e.g., in the microwave or in a double boiler).
Perfect with ice cream, brownies, pancakes, cheesecake, or coffee!
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