Jersey Black Butter Caramel Sauce

In a heavy-bottomed saucepan, combine the caster sugar and mashed potato. Cook over medium heat, stirring constantly with a whisk, until the sugar melts and turns into a golden amber caramel. This will take about 5-7 minutes. Be careful not to burn the sugar.

Once the caramel is a deep amber color, remove the pan from the heat and carefully whisk in the Jersey butter, a tablespoon at a time. It will bubble vigorously at first, so be cautious.

Slowly pour in the Jersey heavy cream, whisking constantly. The mixture will seize up initially, but keep whisking until it becomes smooth again.

Return the pan to low heat and stir in the Jersey Black Butter and Sea Salt. Continue to cook for 2-3 minutes, stirring constantly, until everything is well combined and the sauce is smooth and glossy.

Remove from heat and let the sauce cool slightly before transferring it to a heatproof container or sterilized jars. The sauce will thicken as it cools.