2 cups sugar
1/4 tsp cream of tartar
a pinch of salt
6 tbsp water
4 tbsp cream
- Combine sugar, cream of tartar, salt, and water in a large, heavy saucepan.
- Place over a low heat and leave to cook, without stirring, for 2-5 minutes until some sugar begins to melt and turn golden.
- Raise the heat to medium and continue cooking, stirring occasionally, until all the sugar has melted and the caramel is a deep golden color (or, more specifically the 300ºF 'hard crack' stage).
- Pour cream slowly down the side of the pan, stirring constantly to combine. Transfer the sauce to a heatprof bowl and use as required.