Source: The Martha Stewart Show, March 2011
- 1 cup sugar
- 2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1/4 cup creme fraiche or sour cream
- 1/2 teaspoon coarse salt
In a medium saucepan, mix together sugar, corn syrup, and 1/4 cup water until sugar is moistened. Place over medium-high heat and bring to a boil, brushing down sides of pan with a pastry brush that has been dipped in water, until deep amber in color.
Gently swirl saucepan to ensure sugar mixture is well combined. Remove from heat and carefully add heavy cream; mixture will bubble. Stir in creme fraiche and salt. Transfer sauce to a glass container and let cool at room temperature until thickened, 1 to 2 hours.