Source: Smitten Kitchen
- 1 cup sugar
- 6 tbsp. salted butter (in tbsp.-sized slices)
- 1/2 cup + two tbsp. heavy cream, at room temperature
- Melt the sugar over medium to medium high heat in a larger pot than you think you’ll need, at least 2-3 qts. As the sugar heats, whisk or stir to ensure that it heats evenly.
- Cook the sugar until it liquifies to a nice, dark copper color. Add the butter all at once and stir it in. Then, pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.). Remove the pot immediately from heat and whisk it until you get a smooth sauce.Note: You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out of the fridge, it will be thicker, but 60 seconds in the microwave brings it right back to its original consistency