Jersey Butter Caramel Sauce with Sea Salt

In a medium saucepan, melt the butter over medium heat. Add the sugar and stir constantly until the sugar dissolves and the mixture turns a deep amber color. This will take approximately 8-10 minutes. Watch carefully, as it can burn easily.

Once the sugar is deeply caramelized, carefully remove the saucepan from the heat. Slowly pour in the warm Jersey double cream, stirring constantly with a whisk. Be careful, as the mixture will bubble up vigorously.

Return the saucepan to low heat and continue stirring until the caramel is smooth and all the ingredients are fully incorporated. If using, add the potato starch slurry and cook for another minute until the sauce thickens slightly.

Remove from the heat and stir in the sea salt flakes.

Pour the caramel sauce into a heatproof bowl or jar. Let it cool slightly before sprinkling with additional sea salt flakes.

Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before serving. Consider serving with Jersey strawberries or apples for a truly local dessert experience.