Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cubed and at room temperature
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 teaspoon sea salt (plus extra for garnish, if desired)
  • 1 teaspoon pure vanilla extract (optional)

Instructions:

  1. Prepare Mise en Place: Measure all ingredients beforehand to ensure a smooth cooking process.
  2. Heat Sugar: In a heavy-bottomed saucepan, add the sugar and heat over medium heat, stirring gently until it begins to melt.
  3. Caramelize: Continue cooking, stirring frequently, until the sugar is completely melted and turns a deep amber color, about 8-10 minutes.
  4. Add Butter: Remove from heat and carefully add the cubed butter, whisking until melted and combined.
  5. Incorporate Cream: Gradually pour in the heavy cream while whisking continuously to avoid splattering.
  6. Season: Stir in the sea salt and vanilla extract if using, adjusting salt to taste.
  7. Cool: Allow the sauce to cool slightly before transferring to a heat-resistant jar.
  8. Store: Let it cool to room temperature before sealing and storing in the fridge.