Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.
Caramel sauce can be made 1 week ahead. Let cool; cover and chill.
Recipe information
Yield
Makes 12 servings
Ingredients
Preparation
Step 1
Bring sugar, cream of tartar, if using, and 3 tablespoons water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil until sugar begins to caramelize in spots. Stir with a heatproof spatula (this will help sugar cook evenly) and cook, stirring occasionally, until the color of honey, 5 to 7 minutes. Reduce heat to medium-low and cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
Step 2
Remove caramel from heat and carefully whisk in tahini and butter, then cream, sesame seeds, and salt. Let cool slightly before serving.
