Makes 2 cups
This has real sesame flavor from the tahini. Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.
1 cup sugar
Pinch of cream of tartar (optional)
¼ cup tahini
2 tablespoons unsalted margarine or butter
⅔ cup pareve whipping cream or heavy cream
¼ cup sesame seeds, toasted
¾ teaspoon kosher salt
Bring sugar, cream of tartar, if using, and 3 Tbsp. 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, 5–7 minutes. Reduce heat to medium-low and cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
Remove caramel from heat and carefully whisk in tahini and margarine/butter, then cream, sesame seeds, and salt. Let cool slightly before serving.
Do Ahead: Caramel sauce can be made 1 week ahead. Let cool; cover and chill.