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- 1/4 cup water
- 1 cup sugar
- 6 T. cultured or unsalted butter
- 1 cup heavy cream
- 2 T. unsalted butter (for browning)
- 1/2 cup sweetened condensed milk from can
- 1. In a medium saucepan, combine water and sugar over medium heat, bring to boil – stir very little. Watch it carefully, washing any crystals that form on the edge of the pan with a wet pastry brush dipped in cold water. Watch until the mixture turns a deep amber.
- 2. Immediately add the 6 T. of butter, stir over low heat, add the heavy cream and the condensed milk – stir well. Let bubble for 2 more minutes. Remove from heat.
- 3. In a small saucepan, cook the 2 T. of butter until it foams and browns. Add to the sauce, whisk. Warm the sauce and spoon it over your sundae.
