Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sea salt (or more, to taste – Maldon is great!)

Instructions:

  1. Measure out all ingredients ahead of time. Have the warmed cream ready.
  2. Place the sugar in the saucepan over medium heat. Cook, without stirring, until the sugar melts into a golden amber color. Swirl the pan occasionally to ensure even melting. Watch carefully; sugar burns quickly!
  3. Once the sugar is melted and amber-colored, immediately remove the pan from the heat. Add the butter and whisk vigorously until melted and combined. The mixture will bubble and foam.
  4. Slowly pour in the warmed heavy cream while whisking constantly. Be careful, as the mixture will bubble up vigorously.
  5. Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes, or until the caramel is smooth and homogenous.
  6. Remove from heat. Stir in the vanilla extract and sea salt. Taste and add more salt if desired.
  7. Let the caramel cool slightly before transferring it to a jar or airtight container. The caramel will thicken as it cools.