Creamy Caramel Sauce
1/4 cup water
1 cup plus 1 tablespoon sugar
2 tablespoons light corn syrup
1/2 cup heavy cream, warmed to 100 degrees
1/4 cup creme fraiche
1/2 teaspoon fresh lemon juice
pinch of salt
Wash and dry your hands thoroughly. In a medium saucepan, combine the water, cup of sugar and corn syrup. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the inside of the pan with a little water, using your fingers to feel for 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 and bring to a boil. Do not stir from this point on. Keep an eye on the sauce. It will become very bubbly.
As the sugar cooks, the bubbles get larger and the sugar, and the sauce turns golden brown. Insert a candy thermometer, and when the temperature reaches 300 degrees, lower the heat to medium to slow the cooking. Continue to cook the sugar until it reaches 335 degrees. Remove the pan from the heat and let sit for about 2 minutes, until the bubbles subside.
Add the heavy cream to the caramel. The mixture will bubble up vigorously, so be careful. Stir in the creme fraiche, tablespoon of sugar, lemon juice and salt. Serve warm.
Source: Adapted from "Desserts By The Yard," by Sherry Yard