1 stick butter, cut into pieces
1 c. sugar
1 c. whipping cream, scalded and still hot

In heavy skillet, melt butter over medium heat. Stir in sugar and cook, stirring constantly until mixture is dark golden caramel in color. Remove from heat, add cream in a stream, being careful not to pour the cream in all at once. Stir mixture until smooth. Serve over custards and apple tarts or pies. Makes approximately 2 1/2 cups.