Ingredients:

  • 115g unsalted butter
  • 200g granulated white sugar
  • 180ml heavy whipping cream, room temperature
  • 1 tsp fine sea salt
  • 1 tbsp vanilla bean paste

Instructions:

  1. Melt the butter. Place 115g unsalted butter in your stainless steel saucepan over medium heat.
  2. Brown the butter. Whisk occasionally as it foams. Once the crackling stops and you see toasted bits, pour it into a bowl immediately.
  3. Melt the sugar. Wipe the pan and add 200g granulated sugar. Stir occasionally until the sugar melts into a clear liquid.
  4. Reach amber. Continue heating the sugar until it turns a deep, dark amber color and smells like toasted nuts.
  5. Add the butter. Carefully whisk the browned butter back into the sugar. Note: It will bubble vigorously.
  6. Incorporate the cream. Slowly pour in 180ml room temperature heavy cream while whisking constantly.
  7. Emulsify the sauce. Continue whisking over low heat until the sauce is velvety and completely smooth.
  8. Season the mix. Remove from heat and stir in 1 tsp fine sea salt and 1 tbsp vanilla bean paste.
  9. Cool slightly. Let the sauce sit in the pan for 5 minutes before transferring it to a glass jar.
  10. Final rest. Allow the jar to cool completely at room temperature until it thickens to a pourable ribbon consistency.