This is my version of the recipe by Drizzle and Dip.
- 400g sugar
- 165g butter
- 250ml cream
- Salt to taste
Place the sugar in a high-sided heavy-bottomed saucepan and heat until all the sugar has been dissolved.
Add the butter in smallish chunks. It will sizzle and bubble so keep whisking vigorously to ensure it doesn’t burn.
Add the cream and keep whisking. It’ll take a little while to become smooth and incorporated.
Add your salt stirring to make it dissolve. A nice variation is to let the sauce cool a little and then add coarse salt. You’ll get crunchy little bursts of flavour throughout.
Store it in a jar in the fridge. Try not to sneak spoonfuls in the middle of the night! I like it with vanilla ice-cream; or dissolved in a mug of hot milk with some hot-choc powder. Or heated up a little and tossed with popcorn. The possibilities are endless!