• In a saucepan, stir sugar and 1/2 cup water. Bring to a boil over med-high and cook 14 min without stirring, until dark amber.

  • Remove from heat and add salt. Gradually stir in the heavy cream and then the butter. Whisk until butter is incorporated.

  • Serve with apple slices and toasted mini Eggo waffles for dipping. Store leftover dip in the fridge to drizzle over ice cream or pour over French toast or pancakes.

Nutrition Facts

174 calories; 8 g total fat; 5 g saturated fat; 151 mg sodium. 26 g carbohydrates; 0 g fiber; 26 g sugar; 1 g protein;