This salted butter caramel sauce is sensational. But then, we would expect nothing less from one of our favorite French caramel makers, La Maison D'Armorine. The richness of the sauce is perfectly balanced with a touch of sea salt from Guérande. Great on just about anything from ice cream to French toast, imagine nibbling on slices of apple dipped in some warmed sauce. Or, for an easy dessert, spread a little on a shortbread cookie then top with another cookie for an instant salted caramel sandwich.

About the Producer: In 1946, Raymond and Yvonne Audebert opened La Maison D'Armorine on the coastal peninsula of Quiberon with one product in mind. Raymond invented the recipe for the caramels using the salted butter of the region and in doing so, firmly entrenched this confection in the culinary heritage of France.They've always realized the importance though, of sticking to tradition. The same copper pots are used to create the luscious, bubbling confection that is then enriched with the locally-produced Breton butter and the famous sel de Guérande.