Ingredients:

  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) water
  • ¼ cup (60ml) heavy cream, warmed
  • 4 tablespoons (57g) unsalted butter, cubed, room temperature
  • ½ teaspoon pure vanilla extract
  • Pinch of sea salt
  • Additional coarse sea salt, for sprinkling (optional)
  • ½ teaspoon ground cinnamon or ¼ teaspoon ground ginger or a pinch of cayenne pepper (optional)

Instructions:

  1. In the saucepan, combine sugar and water.
  2. Cook over medium heat, swirling the pan occasionally (do NOT stir!) until the mixture is a deep amber color. Watch closely; it can burn quickly!
  3. Remove from heat and carefully whisk in the butter. The mixture will bubble vigorously.
  4. Slowly pour in the warmed heavy cream, whisking constantly. Be careful as it will splatter.
  5. Return the saucepan to low heat and cook, stirring constantly, until smooth and thickened, about 1-2 minutes.
  6. Remove from heat and stir in the vanilla extract and sea salt.
  7. Let cool slightly before transferring to an airtight container.