1. Combine sugar and water in a heavy bottomed saucepan. Stir well and place over medium-high heat. Cook without stirring until sugar melts and begins to caramelize, about 10 minutes.
2. Meanwhile, combine cream and salt in a small saucepan; heat over low heat until salt dissolves, stirring occasionally.
3. Cut butter into 5 or 6 pieces; set aside.
4. When the sugar starts to caramelize, stir until it becomes a deep amber color. Remove from heat and continue stirring while adding warm cream mixture in a steady stream. Take care, as cream will bubble up, but continue to stir. When all of cream is incorporated, stir in butter until melted.
5. Strain to remove any crystals of sugar that do not melt. Cool and store in glass containers in the refrigerator up to 1 month.
6. Warm before serving over low heat or in microwave oven. Serve over ice cream, apple pie or with the Chocolate Ganache Tart.
Before serving, warm sauce over low heat or in microwave oven. Serve over ice cream, apple pie or with the Chocolate Ganache Tart. The sauce also makes a lovely hostess gift. Makes about 2-1/4 cups.
Chef Stacie Pierce of Little Bee Baking, San Francisco, CA
Thanks for catching this, we've made the correction