This classic sweet sauce, prepared by melting granulated sugar and combining it with cream and butter, is an indispensable flavor drizzled over ice cream and cakes. It is a delicate but rewarding recipe that must be cooked patiently until it reaches a golden color.
Melt the granulated sugar in a wide pot over medium heat, without stirring, only gently swirling the pot, until it becomes a golden brown liquid.
Once off the heat, quickly add the butter cubes and whisk; the mixture will bubble up but will settle within a few seconds.
Add the warmed cream gradually, whisking until smooth, and stir in a pinch of salt if desired.
Let the sauce cool slightly, then drizzle it over ice cream or cakes to serve; you can store any remaining sauce in the refrigerator.
Allergen: contains dairy products. Important: don't stir while melting the sugar, just swirl the pan gently; stirring causes the sugar to clump and crystallize. Note: melted sugar is very hot, be careful of splattering when adding the cream.
Warming the cream slightly before adding it prevents cold cream from coming into sudden contact with hot sugar and violently foaming up and splattering; this small preliminary step makes a difference for both safety and consistency.
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