This is a magical time of year, and this sauce is just pure magic. It’s fun to make and it’s easy.
Den says it tastes like melted Werther’s Original Caramels.
What to serve it on? The first time I made it, we drizzled it (generously) over warm apple bundt cake. It would also be good on apple pie, on pound cake, as a topping for cheesecake, as a dip for apples, or hey–just eat it straight out of the jar. And don’t apologize. It’s Christmas.
For 1.5 cups
- 1 cup white sugar
- 1/4 cup water
- 6 Tbsp. unsalted butter, cut into chunks
- 1/2 cup whipping cream
- 1 1/2 tsp. sea salt (like Fleur de Sel or Maldon)
- Heat sugar and water in a 2 or 3-liter saucepan. Stir to dissolve the sugar but stop stirring once the mixture boils. You can swirl the pan occasionally to distribute the heat.
- Continue to boil until it reaches a dark amber colour. Add the butter all at once and whisk it in to the liquid sugar. It will immediately foam up. Once the butter has melted, remove the pan from the heat.
- Whisk in the whipping cream. It will foam up again. Continue whisking until it is well incorporated.
- Stir in the salt until dissolved. Cool a little. It may seem too thin, but it will thicken as it cools.
- Pour into sterile jars. It will freeze well or will keep in the frig for 2 - 3 weeks.
- Gently warm before serving.