The delightful Feldman sisters, 9-year-old Leah and 6-year-old Evann, helped me make this excellent sauce on a recent visit to their parents’ home in Petaluma, California.
- 1 cup sugar
- 1/2 stick salted butter
- 1 cup heavy whipping cream
Caramelize the sugar in a narrow, deep pan (stir slowly over medium heat until the sugar becomes a golden-brown syrup).
Add butter one pat’s worth at a time, allowing the butter to melt before adding more.
Pour in the cream a couple of tablespoons at a time, allowing the caramel mixture to resume boiling before adding more.
Serve liberally over vanilla ice cream.
Enjoy!
Note of caution: fiery hot temperatures result during the cooking process. Adult supervision required.