Ingredients

1/4 cup water
1 cup plus 1 tablespoon sugar
2 tablespoons light corn syrup
1/2 cup heavy cream, warmed to 100 degrees F
1/4 cup creme fraiche
1/2 teaspoon fresh lemon juice
Pinch salt (less than 1/8 teaspoon)

Directions

Heat a saucepan of water and place a whisk in
it.

Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium
saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the
insides of the pan with a little water, using your hand to feel for any stray granules of sugar.

Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the

heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very
bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.

As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches
300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it
reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or
until the bubbles subside.

Add the cream to the caramel. It will bubble up vigorously, so be careful.

Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now
ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up
to 1 month. When cold, it has the consistency of peanut butter.