Ingredients:

  • 1 cup granulated sugar (200 g)
  • 6 tablespoons unsalted butter, cut into pieces (85 g)
  • 1/2 cup heavy cream (120 ml)
  • 1 teaspoon sea salt (or to taste)
  • 1 teaspoon vanilla extract (optional)

Instructions:

  1. Gather ingredients and equipment.
  2. In a medium saucepan, add the granulated sugar. Cook over medium heat, stirring constantly with a wooden spoon.
  3. Continue stirring until the sugar melts and turns a deep amber colour (about 8-10 minutes).
  4. Carefully add the butter while stirring until fully combined (the mixture will bubble).
  5. Slowly pour in the heavy cream while stirring (be cautious of splattering).
  6. Stir in the sea salt and vanilla extract (if using) until well combined.
  7. Remove from heat and let cool. Pour into a glass jar and store in the fridge for up to 2 weeks.