- Start by heating butter together with cream and a pinch of salt, until the butter is fully melted and everything is good and hot.
- Then it's on to a basic wet caramel, made by cooking sugar together with water until it colors. (Test the darkness of the caramel by looking at it against a white spatula—it'll look darker in the pot.)
- Slowly whisk the heated cream mixture into the hot sugar syrup—carefully, as it will foam quite a bit. Make sure the cream is still hot so the difference in temperature doesn't cause the caramel to seize.
- Once fully incorporated, let the sauce cool, then use it to top anything and everything your sweet tooth desires.