Silky Homemade Caramel: The Only Recipe You'll Need

Instructions:

1. Have all ingredients measured and ready to go before you start. Warming the cream is important!
2. In the heavy-bottomed saucepan, combine the sugar and water (if using). Cook over medium heat, stirring constantly with the spatula, until the sugar dissolves. If not using water, spread the sugar evenly and heat in medium heat to start melting.
3. Once the sugar has dissolved, stop stirring, and let it cook undisturbed. Watch closely! The sugar will go from clear to light amber to a deep amber color.
4. Remove the saucepan from the heat. Immediately add the butter, stirring until fully melted and combined. Be careful, it will bubble vigorously!
5. Slowly pour in the warmed heavy cream, stirring constantly to incorporate. The mixture will bubble again, even more than before! Continue stirring until the caramel is smooth.
6. Return the saucepan to low heat. If using a candy thermometer, cook until the caramel reaches 245°F (118°C) for a softer caramel, or 250°F (121°C) for a firmer caramel. If not using a thermometer, continue to cook, stirring frequently, for 1-2 minutes until the caramel thickens slightly.
7. Remove from heat and stir in the sea salt.
8. Pour the caramel into a heatproof jar or container. Let it cool completely before covering and storing in the refrigerator for up to 2 weeks.