Method

In saucepan, combine 1/2 cup each 35% whipping cream and lightly packed brown sugar with 3 tbsp each maple syrup and golden corn syrup. Bring to boil; reduce heat and simmer until brown sugar has dissolved and mixture has thickened slightly, about 10 minutes. Stir in 1/2 tsp fleur
de sel. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week. Reheat over low heat before using.)

Makes about 1 1/3 cups.