Inspired by Sharon Schwalm - The perfect topping for just about any dessert! You won't believe how quick and easy this is to make! A great gift idea for a teacher, neighbor, co-worker or hostess!
Course: Dessert
Cuisine: American
Servings: 1pint
Ingredients
2c.granulated sugar
3/4c. unsalted butterroom temperature, cut into pieces
2tsp.fleur de selor any flaky sea salt
1c.heavy creamroom temperature
Instructions
In a heavy 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. (The sugar may clump, it's okay, it will melt back down.) Cook the sugar until it reaches a dark amber color. (Be careful, at this point it can go from perfect to burnt in a matter of seconds!)
Immediately whisk in the butter and salt until it is completely incorporated into the sugar. (Be careful the mixture will bubble and spatter.)
Remove the pan from the heat and carefully pour in the heavy cream. (Again, the mixture will bubble and spatter.) Continue to whisk until it forms a smooth sauce.
Allow to cool for 10-15 minutes before pouring into a 1-pint glass jar. The sauce can be stored, covered, in the refrigerator for up to 2 weeks.
Cook's Note: If using salted butter, reduce sea salt to 1 teaspoon.