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- it works fantastic for things like this (and for beating eggs). But, that’s not necessary. Be careful, it will foam up! Just keep on a whisking until it’s all smooth. Turn off the heat, and let it sit to cool about 15 minutes before stirring in the salt & transferring to a jar.
- 1/2 cup sugar
- 3 tablespoons butter, cubed
- 1/4 cup heavy cream, plus 3 tablespoons
- 1/2 tsp sea salt
Instructions:
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.
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