Yield: 1 1/4 cup
1 recipe Master Caramel (prepared through step 3 but heated to 350F)
1/2 cup heavy cream, warmed to 100F
1/4 cup creme fraiche (or sour cream)
1 tbsp sugar
1/2 tsp lemon juice
pinch of salt (less than 1/8 tsp)
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Heat a saucepan of water and place a whisk in it. When you remove the prepared caramel from the heat, it should be dark instead of golden brown. Let it rest for 1 minute, or until all the bubbles have subsided. Add the cream to the caramel. It will bubble up vigorously.
Vigorously whisk in the creme fraiche, sugar, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep sotred airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.
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