Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into chunks
  • ½ cup (120ml) heavy cream, warmed
  • ½ teaspoon (3g) sea salt
  • 1 teaspoon (5 ml) vanilla extract (optional)

Instructions:

  1. Place the sugar in a heavy-bottomed saucepan over medium heat. Cook, without stirring, until the sugar begins to melt around the edges. Swirl the pan to distribute the melted sugar.
  2. Continue cooking, swirling occasionally, until all the sugar is melted and turns an amber color. Be careful not to burn it!
  3. Remove the saucepan from the heat. Carefully add the butter chunks all at once. Whisk vigorously until the butter is completely melted and incorporated.
  4. Slowly pour in the warm heavy cream. Whisk constantly to combine the cream and caramel until smooth. The caramel will thicken as it cools.
  5. Stir in the sea salt and vanilla extract (if using). Taste and adjust the salt level as needed.
  6. Let the caramel sauce cool slightly in the saucepan. Pour into a clean glass jar or container. Store in the refrigerator for up to 2 weeks. Reheat gently before serving.