Instructions: Place the sugar slabs in a re-sealable plastic bag and whack them with a rolling pin or the bottom of a small saucepan to break them into 1/4 to 1/2-inch pieces.

Bring the water, butter and crushed sugar sticks to a boil in a small saucepan over medium-high heat. Continue boiling until the mixture is thick and foamy and reduced by one-third, about 5 minutes. Stir the mixture in a circular motion and slowly drizzle in the beaten egg. Remove from the heat and, using a spoon, break-up any large pieces of egg.

Pour the caramel dip into a serving bowl, allow to cool slightly and serve with the salted crackers.

This recipe yields 4 servings.

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